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 vibrant twist on a classic egg salad by swapping out heavy mayo for creamy nonfat Greek yogurt. This wrap features hard-boiled eggs combined with crisp celery and a hint of red onion, all seasoned with mustard and black pepper, then tucked into a whole wheat tortilla. Its balanced texture and refreshing flavors make it a versatile meal option any time of day.

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NUTRITION

287kcal
Protein
24.7g
Fat
8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Nonfat Greek Yogurt

1 Whole Wheat Tortilla

1 Celery stalk

1 tablespoon Red Onion, chopped

1 teaspoon Dijon Mustard

Salt & Black Pepper, to taste

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PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and let simmer for 10-12 minutes until hard-boiled. Drain and cool under cold running water.

  • 2

    Peel the eggs and roughly chop them in a bowl.

  • 3

    Add the nonfat Greek yogurt to the eggs along with chopped celery, red onion, and Dijon mustard.

  • 4

    Season the mixture with salt and black pepper to taste and gently stir until well combined.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it more pliable.

  • 6

    Spoon the egg salad onto the center of the tortilla, fold or roll it up, and serve immediately.

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 vibrant twist on a classic egg salad by swapping out heavy mayo for creamy nonfat Greek yogurt. This wrap features hard-boiled eggs combined with crisp celery and a hint of red onion, all seasoned with mustard and black pepper, then tucked into a whole wheat tortilla. Its balanced texture and refreshing flavors make it a versatile meal option any time of day.

NUTRITION

287kcal
Protein
24.7g
Fat
8g
Carbs
29.3g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

1/2 cup Nonfat Greek Yogurt

1 Whole Wheat Tortilla

1 Celery stalk

1 tablespoon Red Onion, chopped

1 teaspoon Dijon Mustard

Salt & Black Pepper, to taste

PREPARATION

  • 1

    Place the eggs in a pot and cover with water. Bring to a boil, then reduce heat and let simmer for 10-12 minutes until hard-boiled. Drain and cool under cold running water.

  • 2

    Peel the eggs and roughly chop them in a bowl.

  • 3

    Add the nonfat Greek yogurt to the eggs along with chopped celery, red onion, and Dijon mustard.

  • 4

    Season the mixture with salt and black pepper to taste and gently stir until well combined.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it more pliable.

  • 6

    Spoon the egg salad onto the center of the tortilla, fold or roll it up, and serve immediately.