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 classic egg salad where whole eggs and lean turkey come together with creamy nonfat Greek yogurt, crunchy celery, and a hint of mustard, all wrapped in a wholesome whole wheat tortilla. This dish is designed to deliver protein-packed energy while keeping you satiated without compromising on flavor.

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NUTRITION

466kcal
Protein
44.5g
Fat
19g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx 150g)

1/3 cup Nonfat Plain Greek Yogurt (approx 80g)

2 ounces Sliced Turkey Breast

1 Whole Wheat Wrap (approx 50g)

1/4 cup chopped Celery (approx 25g)

2 tbsp finely chopped Yellow Onion (approx 20g)

1 tsp Dijon Mustard

Salt and Pepper to taste

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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 cover and remove from heat, letting them sit for 10-12 minutes. Once done, cool them in cold water and peel.

  • 2

    Chop the hard-boiled eggs and place them in a medium bowl. Add the chopped celery and finely chopped yellow onion.

  • 3

    Mix in the nonfat Greek yogurt and Dijon mustard. Stir until well combined. Add salt and pepper to taste.

  • 4

    Fold in the sliced turkey breast gently, ensuring even distribution throughout the salad.

  • 5

    Warm the whole wheat wrap slightly to make it pliable, either in a microwave for 15-20 seconds or in a dry skillet over low heat.

  • 6

    Spoon the egg salad mixture onto the center of the wrap. Roll it up tightly, cut in half if desired, 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 refreshing twist on classic egg salad where whole eggs and lean turkey come together with creamy nonfat Greek yogurt, crunchy celery, and a hint of mustard, all wrapped in a wholesome whole wheat tortilla. This dish is designed to deliver protein-packed energy while keeping you satiated without compromising on flavor.

NUTRITION

466kcal
Protein
44.5g
Fat
19g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (approx 150g)

1/3 cup Nonfat Plain Greek Yogurt (approx 80g)

2 ounces Sliced Turkey Breast

1 Whole Wheat Wrap (approx 50g)

1/4 cup chopped Celery (approx 25g)

2 tbsp finely chopped Yellow Onion (approx 20g)

1 tsp Dijon Mustard

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then cover and remove from heat, letting them sit for 10-12 minutes. Once done, cool them in cold water and peel.

  • 2

    Chop the hard-boiled eggs and place them in a medium bowl. Add the chopped celery and finely chopped yellow onion.

  • 3

    Mix in the nonfat Greek yogurt and Dijon mustard. Stir until well combined. Add salt and pepper to taste.

  • 4

    Fold in the sliced turkey breast gently, ensuring even distribution throughout the salad.

  • 5

    Warm the whole wheat wrap slightly to make it pliable, either in a microwave for 15-20 seconds or in a dry skillet over low heat.

  • 6

    Spoon the egg salad mixture onto the center of the wrap. Roll it up tightly, cut in half if desired, and serve immediately.