Name: Creamy Greek Yogurt Egg Salad Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 large Eggs; 1/4 cup Nonfat Greek Yogurt; 1 oz Cooked Chicken Breast; 1 stalk Celery; 2 Romaine Lettuce leaves; 1/2 tablespoon Extra Virgin Olive Oil; 1 tablespoon Fresh Dill; Pinch of Salt; Pinch of Black Pepper

Creamy Greek Yogurt Egg Salad Lettuce Wrap

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

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Egg Salad Lettuce Wrap

Enjoy a fresh, protein-packed twist on traditional egg salad. This recipe blends creamy nonfat Greek yogurt with hard-boiled eggs, tender chicken breast, and finely chopped celery, all wrapped in crisp romaine lettuce leaves. Perfect for a light lunch or dinner that satisfies hunger while keeping calories and protein in check.

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NUTRITION

Protein

33.8g

Fat

22.8g

Carbs

9.3g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1/4 cup Nonfat Greek Yogurt

1 oz Cooked Chicken Breast

1 stalk Celery

2 Romaine Lettuce leaves

1/2 tablespoon Extra Virgin Olive Oil

1 tablespoon Fresh Dill

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

1
Hard boil the eggs by placing them in a pot, covering with water, and boiling for 9-12 minutes. Once done, cool them under cold running water, peel, and chop coarsely.
2
Finely dice the celery and chop the cooked chicken breast into small bite-sized pieces.
3
In a medium bowl, combine the chopped eggs, chicken, and celery. Add the nonfat Greek yogurt and extra virgin olive oil.
4
Mix in the fresh dill, and season with a pinch of salt and black pepper. Stir until all ingredients are evenly coated.
5
Lay out the romaine lettuce leaves and spoon the egg salad mixture onto each leaf, wrapping them to form a lettuce wrap.
6
Serve immediately or store in the fridge for a refreshing, protein-packed meal.