EGG SALAD AND GREENS WRAP

Egg Salad and Greens Wrap image

I make these delicious wraps with the whole-wheat lavash that I buy in Middle Eastern markets. Beet greens and Swiss chard are both good choices.

Provided by Martha Rose Shulman

Categories lunch, main course

Time 20m

Yield 3 wraps.

Number Of Ingredients 11

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Ingredients

4 large eggs, hard-boiled (see below)
1/2 cup finely chopped fresh herbs, like parsley, dill, tarragon, chervil, chives
1/2 cup finely chopped bulb fennel or celery
Salt and freshly ground pepper to taste
1 tablespoon white wine vinegar or sherry vinegar
1 tablespoon freshly squeezed lemon juice
1 tablespoon Hellmann's or Best Foods mayonnaise
1 teaspoon Dijon mustard
1/4 cup plain low-fat yogurt
1 bunch beet greens or Swiss chard (about 3/4 pound), stemmed and washed thoroughly in 2 changes of water
3 whole-wheat lavash

Steps:

Cut the eggs in half and remove and discard two of the yolks if desired. Combine the chopped eggs, herbs, and fennel or celery in a large bowl and season to taste with salt and pepper.
Whisk together the vinegar, lemon juice, mayonnaise, mustard and yogurt. Season to taste with salt and pepper. Toss with the egg mixture. Set aside.
Bring a large pot of water to a boil, salt generously and add the greens. Blanch for 1 to 2 minutes and transfer to a bowl of cold water, drain and squeeze out excess water. Alternatively, steam the greens in a steamer basket over an inch of boiling water for 2 to 3 minutes, until tender. Remove from the heat, rinse and squeeze out excess water.
Lay a piece of lavash on your work surface horizontally (the long edge is closest to you). Measure about 2 inches in from the left edge and arrange 1/3 of the greens in a 1-inch wide line, leaving a 1 1/2-inch margin at the top and bottom. Spoon a third of the egg mixture over the greens. Fold the left edge of the lavash over the filling, then fold in the top and bottom edges. Grip the filling in the folded-over lavash and roll up tightly like a burrito, so that the filling is secure. Wrap in plastic and refrigerate until ready to take to work or to eat.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 8 grams, Carbohydrate 43 grams, Fat 11 grams, Fiber 6 grams, Protein 18 grams, SaturatedFat 3 grams, Sodium 741 milligrams, Sugar 3 grams, TransFat 0 grams