Recently the Buffalo Cooking Examiner has been watching reruns of Healthy Appetite with Ellie Krieger on The Cooking Channel (in Buffalo, The Cooking Channel can be on DirecTv channel 232). Ellie is a nice enough person, but she can be a little intimidating. Her recipes, however, are excellent, healthy and delicious, and not at all difficult to follow.
We tried her L.O.V.E. wrap sandwich (Lettuce, Onion, Vegetable, Egg Salad) the other day for lunch. A nice change from our regular egg salad and olive sandwiches on white or wheat, we made a few changes to the recipe, and you'll find those in our notes.
On a hot day this hits the spot with a cold bowl of gazpacho, and on a cold day this hits the spot with a bowl of tomato rice soup.
This wrap sandwich travels well to work or school. Pack up the egg salad, onion, lettuce and and red pepper in ziplocking bags or small, airtight containers, and the tortilla can be wrapped up in foil or plastic wrap. If you have a good quality thermos, you can also pack up one of the soups to take along to enjoy.
L.O.V.E wrap sandwich
Ingredients:
8 hard boiled eggs, cooled and shells removed
4 tsp. mayonnaise
1 tsp. Dijon mustard
2 Tbsp. fresh chives, finely chopped
salt and pepper, to taste
4 pieces whole-wheat wrap bread (9 inches in diameter)
1 red bell pepper, cut into strips
12 thin slices red onion
8 leaves romaine lettuce, torn into pieces (about 1/2 cup)
Directions:
Dice 4 whole eggs and 4 egg whites (save 4 egg yolks for another use) and put into a small bowl. Add the mayonnaise and mustard and stir with a fork, mashing somewhat for desired consistency. Stir in chives and season with salt and pepper. Place wrap bread on a plate and spread the egg salad in the middle. Top with the peppers, onion slices and the lettuce. Fold into a wrap sandwich. Yield: 4 servings
Rachael's Recipe Notes:
I admit, I do not know what whole wheat wrap bread is, so I assumed it meant a whole wheat tortilla. Flour tortillas work well also.
I used a rather large red bell pepper, but I'm sure a medium sized one would work well, too.
I didn't have chives, but I did have fresh dill weed, and we liked the flavor very much. I imagine dry dill weed would work as well.
The dilemma of what to use the 4 egg yolks for? Well, I'm pretty frugal, I just mashed them up and put them in. I used 1 extra teaspoon Dijon mustard.
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