Thursday, January 23, 2014

Low Cal Egg Salad Wrap ... maybe not so low in fat

I wasn't in the mood for a salad for lunch today so I added in some carbs and made a delicious egg salad wrap at work, kinda healthy right???   Probably not, but it still beats the Italian Sub in calories.  This dish only took 2 mins to make (if you already have the hard boiled eggs prepped)

Egg Salad Wrap 
466 Calories Whole / or only 233 Calories for Half


  • 4 hard-boiled eggs
  • 1 Joseph's Flatbread (any flavor)
  • Paprika
  • salt and pepper to taste
  • 2 tablespoons of Hellman's light mayo (or less)
  • 5-6 orange grape tomato
  • 3 medium size romaine leaves
  • Dijon spicy Mustard to taste

Conveniently, I already had the hard boiled eggs prepped from my Meal Preparation for the Week.

  • Chop up the eggs as course or small as you prefer.
  • Cut up the grape tomato into 4 pieces, length wise and then in half
  • Add a dash of salt, pepper and paprika
  • Add light mayo and a small squirt of Dijon mustard
  • Mix the egg mixture thoroughly before adding the grape tomato

Lay the flatbread on a plate ( I used a paper plate)
Add the romaine leaves
Spoon the egg salad mixture onto the romaine
Roll the flatbread tightly
Cut diagonally in half

I added the ingredients to myfitnesspal  and here is what it came out to be

I actually only ate half because I was stuffed.  It was probably a little more than 233 calories because I had a couple of tablespoons of leftover egg mixture that I ate as well, so I'm thinking more like 300 calorie lunch!