Egg Salad and Greens Wrap

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.

4 large eggs, hard-boiled (see below)
½ cup finely chopped fresh herbs, like parsley, dill, tarragon, chervil, chives
½ 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
¼ 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

Nutritional Information
- Nutritional analysis per serving (3 servings)
  343 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 6 grams dietary fiber; 3 grams sugars; 17 grams protein; 251 milligrams cholesterol; 747 milligrams sodium

3 wraps.

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.

Advance preparation: The egg salad keeps well for a couple of days in the refrigerator, but you’ll want to toss it again before making the wraps. The cooked greens keep for 4 days in the refrigerator, and the assembled wraps keep for a day.

20 minutes