Fresh Herb-Loaded Egg Salad Lettuce Wraps

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

Fresh Herb-Loaded Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Loaded Egg Salad Lettuce Wraps

Enjoy these refreshing lettuce wraps filled with a protein-packed egg salad enhanced by a touch of tender chicken, creamy nonfat Greek yogurt, crisp celery, and aromatic fresh herbs. This light yet satisfying meal offers a blend of textures and flavors that's perfect any time of day.

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NUTRITION

135kcal
Protein
16.2g
Fat
6.2g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 oz Cooked Chicken Breast

2 oz Nonfat Greek Yogurt

1 Celery stalk

1 tsp Dijon Mustard

2 tbsp Fresh Dill and Parsley

2 Romaine Lettuce Leaves

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 10 minutes. Cool and peel the eggs.

  • 2

    In a medium bowl, chop the hard-boiled eggs and mix in the diced cooked chicken breast.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the mixture, stirring until well combined.

  • 4

    Fold in finely diced celery and freshly chopped dill and parsley. Season with a pinch of salt and pepper to taste.

  • 5

    Ladle the egg salad onto washed and dried Romaine lettuce leaves, then serve immediately.

Fresh Herb-Loaded Egg Salad Lettuce Wraps

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

Fresh Herb-Loaded Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Loaded Egg Salad Lettuce Wraps

Enjoy these refreshing lettuce wraps filled with a protein-packed egg salad enhanced by a touch of tender chicken, creamy nonfat Greek yogurt, crisp celery, and aromatic fresh herbs. This light yet satisfying meal offers a blend of textures and flavors that's perfect any time of day.

NUTRITION

135kcal
Protein
16.2g
Fat
6.2g
Carbs
5.6g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs

2 oz Cooked Chicken Breast

2 oz Nonfat Greek Yogurt

1 Celery stalk

1 tsp Dijon Mustard

2 tbsp Fresh Dill and Parsley

2 Romaine Lettuce Leaves

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil, then simmer for 10 minutes. Cool and peel the eggs.

  • 2

    In a medium bowl, chop the hard-boiled eggs and mix in the diced cooked chicken breast.

  • 3

    Add the nonfat Greek yogurt and Dijon mustard to the mixture, stirring until well combined.

  • 4

    Fold in finely diced celery and freshly chopped dill and parsley. Season with a pinch of salt and pepper to taste.

  • 5

    Ladle the egg salad onto washed and dried Romaine lettuce leaves, then serve immediately.