Best Love Wrap Sandwich Lettuce Onion Vegetable Egg Salad Recipes

L.O.V.E. WRAP SANDWICH

L.o.v.e. Wrap Sandwich image

Lettuce, Onion, Vegetable, Egg Salad. So easy and simple when you're in a rush. I've made these to go, and they're great to make when you're about to embark on a road trip. I don't know what it is with egg salad and road trips...I think it's just me. From Healthy Appetite with Ellie Krieger.

Provided by Pikake21

Categories Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

8 hard-boiled eggs
4 teaspoons mayonnaise
1 teaspoon Dijon mustard
2 tablespoons fresh chives, finely chopped
salt and pepper
4 (9 inch) whole wheat sandwich wraps
1 red bell pepper, cut into strips
12 slices red onions
8 leaves romaine lettuce, torn into pieces (about 1/2 cup)

Steps:

Dice 4 whole eggs and 4 egg whites 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.

Nutrition Facts : Calories 202.8, Fat 12.5, SaturatedFat 3.5, Cholesterol 425.3, Sodium 175.7, Carbohydrate 8.9, Fiber 1.5, Sugar 4.7, Protein 13.6

VEGGIE LOVER'S CLUB SANDWICH

Veggie Lover's Club Sandwich image

Stacked high with veggies, this sandwich is as appealing to look at as it is to eat. With luscious avocado spread and smoky tofu, there's no bacon or deli meat required.

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1/2 Hass avocado, pitted
2 tablespoons white balsamic or white wine vinegar
1 tablespoon finely chopped fresh oregano
1 tablespoon fat-free plain Greek yogurt
2 large cloves garlic, minced
12 slices whole wheat or sprouted grain bread, lightly toasted, if desired
1 cup packed baby arugula or mizuna
2 1/2 ounces thinly sliced ready-to-eat smoked tofu or smoked mozzarella cheese
1/2 cup thinly sliced red onion
1/3 cup packed sun-dried tomatoes, fully rehydrated
1/2 cup thinly sliced unpeeled English cucumber
1/3 cup thinly sliced pepperoncini (about 1 ounce)
2 1/2 ounces thinly sliced provolone
1 large freshly roasted orange or red bell pepper, cut into 12 pieces, or 1/3 cup store-bought roasted peppers

Steps:

Squeeze or scoop the avocado from the skin into a small bowl. Mash with a fork and stir in the vinegar, oregano, yogurt and garlic to make a smooth spread. Thinly spread the avocado mixture onto one side of each slice of bread.
Top 4 of the slices of bread with the arugula, tofu, onions and sun-dried tomatoes. Place 4 of the remaining slices on top, avocado-side down. Top with the cucumbers, pepperoncini, provolone and roasted peppers. Place the remaining bread slices on top, avocado-side down.
Insert bamboo picks into each sandwich, cut in half on the diagonal with a bread knife and serve.

Nutrition Facts : Calories 389 calorie, Fat 12 grams, SaturatedFat 4 grams, Cholesterol 14 milligrams, Sodium 923 milligrams, Carbohydrate 49 grams, Fiber 9.5 grams, Protein 23 grams, Sugar 12 grams