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 protein-packed twist on the classic egg salad in this refreshing wrap. Creamy nonfat Greek yogurt blends perfectly with tender hard-boiled eggs, crisp celery, and a hint of tangy Dijon mustard. This dish offers a balanced mix of flavors and textures that make it a satisfying meal any time of day.

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NUTRITION

476kcal
Protein
37.1g
Fat
22.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Plain Nonfat Greek Yogurt

1 Whole Wheat Wrap

1 Celery stalk, diced

1 tablespoon Red Onion, minced

1 teaspoon Dijon Mustard

Salt and Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 9-12 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water. Peel and chop them into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs, Greek yogurt, diced celery, minced red onion, and Dijon mustard. Season with salt and pepper and mix gently until well combined.

  • 4

    Lay the whole wheat wrap flat and spoon the egg salad mixture onto the center.

  • 5

    Fold the sides of the wrap over the filling, roll it tightly, and serve immediately or pack for a nutritious on-the-go meal.

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 protein-packed twist on the classic egg salad in this refreshing wrap. Creamy nonfat Greek yogurt blends perfectly with tender hard-boiled eggs, crisp celery, and a hint of tangy Dijon mustard. This dish offers a balanced mix of flavors and textures that make it a satisfying meal any time of day.

NUTRITION

476kcal
Protein
37.1g
Fat
22.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/3 cup Plain Nonfat Greek Yogurt

1 Whole Wheat Wrap

1 Celery stalk, diced

1 tablespoon Red Onion, minced

1 teaspoon Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then simmer for 9-12 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water. Peel and chop them into bite-sized pieces.

  • 3

    In a bowl, combine the chopped eggs, Greek yogurt, diced celery, minced red onion, and Dijon mustard. Season with salt and pepper and mix gently until well combined.

  • 4

    Lay the whole wheat wrap flat and spoon the egg salad mixture onto the center.

  • 5

    Fold the sides of the wrap over the filling, roll it tightly, and serve immediately or pack for a nutritious on-the-go meal.