1. Preheat oven to 400°. Line 2 rimmed baking pans with parchment paper. In food processor, process cauliflower until it resembles small crumbs; add egg white and cheese and pulse until combined. Scoop cauliflower mixture into 8 balls (about 3 tablespoons each) onto prepared pans; press each ball into 6-inch wide circle. Bake 20 minutes or until golden brown.

2. In medium bowl, whisk mayonnaise, yogurt and mustard; fold in eggs, celery, bell pepper, and salt and black pepper to taste. Makes about 2 cups.

3. Divide egg salad over wraps; fold wraps in half over filling and sprinkle with chives.

• 13 g Fat
• 5 g Saturated Fat
• 265 mg Cholesterol
• 562 mg Sodium
• 6 g Carbohydrates
• 1 g Fiber
• 2 g Sugars
• 1 g Added Sugars
• 16 g Protein