Make this salad a night so that it’s ready to roll up in a wrap for lunch the next day.
6 -- hard-boiled eggs, peeled and chopped
1 -- carrot, peeled and shredded
1 large rib celery, chopped
2 teaspoons Dijon or yellow mustard
1 tablespoon sweet pickle relish
1 tablespoon low-fat mayonnaise
dash Worcestershire sauce
4 -- (9-inch) whole-wheat tortillas
Combine all ingredients well in a bowl with a mixing spoon.
Place tortilla on a piece of parchment paper or foil, top with a lettuce leaf. Add 1/4 cup egg salad to the center of the tortilla and flatten it. Add any vegetable you like, such as shredded cabbage, sprouts or red pepper, before rolling up, pressing evenly. Cut in half and wrap in plastic.
A delightful combination of colorful tropical fresh fruit and raspberries take homemade shortcakes beyond the usual strawberries. For an extra kick of tropical flavor, sprinkle with chopped macadamia nuts.