Tested till perfect Chef's Salad Wrap
Chef's Salad Wrap
Photography by Jeff Coulson/TC Media

Chef's Salad Wrap

This all-in-one wrap can be eaten anywhere. Veggies tossed with just a hint of dressing add flavour but won't make the wrap soggy. Keep it from falling apart by wrapping tightly in plastic wrap or foil.

By The Test Kitchen

Source: Canadian Living Magazine: September 2013

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 20 minutes
  • Portion size 4 servings

Ingredients

  • 4 4eggeggs
  • 2 tbsp 2tbspextra-virgin olive oil
  • 1 tbsp 1tbspred wine vinegar
  • 1 tsp 1tspDijon mustard
  • 4 cups 4cupsloosely packed chopped romaine lettuce
  • 3/4 cup 3/4cupchopped cucumber
  • 3 3radishradishes, thinly sliced
  • 1 tbsp 1tbspchopped fresh chivefresh chives
  • 4 slices 4slicesCheddar cheese, (85 g)
  • 4 large 4largespinach or whole wheat tortillatortillas
  • 4 4thin slices Black Forest ham, (about 55 g)
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Preparation

In saucepan, cover eggs with 1 inch (2.5 cm) water. Bring to boil; boil for 1 minute. Remove from heat; cover and let stand for 12 minutes. Drain and run eggs under cold water until cool, about 2 minutes; drain again. (Make ahead: Refrigerate for up to 48 hours.) Peel and slice.

In bowl, whisk together oil, vinegar and mustard; stir in lettuce, cucumber,
radishes and chives.

Place 1 slice Cheddar cheese on centre of each tortilla; top with 1 slice ham and one-quarter of the egg slices. Mound lettuce mixture on top; roll up.

Make-ahead: Wrap and refrigerate for up to 12 hours.

Nutritional Information per serving: about

cal 427 pro 20g total fat 24g sat. fat 8g
carb 35g dietary fibre 2g sugar 2g chol 212mg
sodium 814mg potassium 289mg

%RDI:

calcium 20 iron 26 vit A 57 vit C 22
folate 45
This recipe is featured on 22 delicious lunch ideas: Week four
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