Mediterranean egg salad wraps

Text Size:

Ingredients

Preparation time:
10 minutes

1 can (15 ounces) garbanzo beans (chick peas), drained, rinsed, and drained
3 tablespoons light mayonnaise
1 tablespoon pickle relish
1/2 teaspoon minced garlic
1 tablespoon fresh lemon juice
1/4 teaspoon black pepper
2 drops hot pepper sauce
1 hard-boiled egg, shelled, yolk discarded
4 eight-inch 95% fat free tortillas or wraps, sun-dried tomato flavor (or other)

Directions

Yield:
4 wraps

Serving size:
1 wrap with 1/4 cup spread

Combine garbanzo beans, mayonnaise, relish, garlic, lemon juice, black pepper, and hot sauce in a food processor. Blend until consistency is spreadable; it will not be completely smooth. Coarsely chop egg white and combine with spread in a small bowl. Spread 1/4 cup of mixture in a thin layer on top of each wrap. Roll wraps from one edge to the other. Cut in half and serve.

Calories: 270 calories, Carbohydrates: 43 g, Protein: 11 g, Fat: 6 g, Saturated Fat: 0 g, Cholesterol: 3 mg, Sodium: 490 mg, Fiber: 7 g

Exchanges per serving: 3 starch, 1 1/2 lean meat. Carbohydrate choices: 3.