Chef's Salad Wrap

Chef's Salad Wrap image Author: Canadian Living Credits: Chef's Salad Wrap image

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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.

  • Portion size 4 servings

Ingredients

  • 4 eggs
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups loosely packed chopped romaine lettuce
  • 3/4 cups chopped cucumbers
  • 3 radishes thinly sliced
  • 1 tablespoon chopped fresh chive
  • 4 slices Cheddar cheese (85 g)
  • 4 large tortillas
  • 4 Black Forest ham (about 55 g)

Method

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 facts per serving: about

  • Fibre 2 g
  • Sodium 814 mg
  • Sugars 2 g
  • Protein 20 g
  • Calories 427.0
  • Total fat 24 g
  • Potassium 289 mg
  • Cholesterol 212 mg
  • Saturated fat 8 g
  • Total carbohydrate 35 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 45.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 57.0
  • Vitamin C 22.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chef's Salad Wrap

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