Protein-Packed Greek Yogurt Egg Salad Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad Wrap

Enjoy a refreshing twist on traditional egg salad with creamy nonfat Greek yogurt, perfectly seasoned and nestled in a whole wheat wrap. This balanced meal offers a rich protein boost while keeping things light and energizing, perfect for any time of the day.

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NUTRITION

461kcal
Protein
35.9g
Fat
23.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Nonfat Greek Yogurt

1 Whole Wheat Wrap

1/2 cup Baby Spinach

1/4 cup Diced Red Bell Pepper

1 teaspoon Dijon Mustard

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Once done, drain and cool before peeling.

  • 2

    Coarsely chop the hard-boiled eggs and transfer them to a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the eggs. Mix gently until combined.

  • 4

    Fold in the baby spinach and diced red bell pepper, ensuring even distribution.

  • 5

    Lay the whole wheat wrap on a flat surface and spoon the egg salad onto the center.

  • 6

    Fold the wrap over the filling, then roll it up tightly.

  • 7

    Serve immediately or wrap in foil for a protein-packed meal on the go.

Protein-Packed Greek Yogurt Egg Salad Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Protein-Packed Greek Yogurt Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Protein-Packed Greek Yogurt Egg Salad Wrap

Enjoy a refreshing twist on traditional egg salad with creamy nonfat Greek yogurt, perfectly seasoned and nestled in a whole wheat wrap. This balanced meal offers a rich protein boost while keeping things light and energizing, perfect for any time of the day.

NUTRITION

461kcal
Protein
35.9g
Fat
23.2g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1/4 cup Nonfat Greek Yogurt

1 Whole Wheat Wrap

1/2 cup Baby Spinach

1/4 cup Diced Red Bell Pepper

1 teaspoon Dijon Mustard

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then reduce heat and simmer for 10 minutes. Once done, drain and cool before peeling.

  • 2

    Coarsely chop the hard-boiled eggs and transfer them to a mixing bowl.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the eggs. Mix gently until combined.

  • 4

    Fold in the baby spinach and diced red bell pepper, ensuring even distribution.

  • 5

    Lay the whole wheat wrap on a flat surface and spoon the egg salad onto the center.

  • 6

    Fold the wrap over the filling, then roll it up tightly.

  • 7

    Serve immediately or wrap in foil for a protein-packed meal on the go.