Fresh Herb-Loaded Egg Salad Lettuce Wrap

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

Fresh Herb-Loaded Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Loaded Egg Salad Lettuce Wrap

Enjoy a light yet protein-packed meal with this delightful egg salad twist. Tender hard-boiled eggs and shredded chicken breast are combined with creamy nonfat Greek yogurt and a burst of fresh herbs, all wrapped in crisp romaine lettuce leaves. This dish offers a refreshing, balanced taste with a satisfying mix of textures.

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NUTRITION

352kcal
Protein
50.1g
Fat
16g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 ounces cooked chicken breast

1/4 cup nonfat Greek yogurt

2 romaine lettuce leaves

2 tbsp fresh mixed herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by hard boiling the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, simmer for about 9-10 minutes, then cool in ice water.

  • 2

    While the eggs cool, shred the cooked chicken breast into small, bite-sized pieces and chop the fresh mixed herbs.

  • 3

    Peel the cooled eggs and chop them coarsely. In a medium bowl, combine the chopped eggs, shredded chicken breast, and fresh herbs.

  • 4

    Add the nonfat Greek yogurt to the mixture and gently stir until all ingredients are well combined. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture evenly onto each leaf.

  • 6

    Serve immediately as a refreshing wrap or chill in the fridge for a cool, crisp meal.

Fresh Herb-Loaded Egg Salad Lettuce Wrap

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

Fresh Herb-Loaded Egg Salad Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Loaded Egg Salad Lettuce Wrap

Enjoy a light yet protein-packed meal with this delightful egg salad twist. Tender hard-boiled eggs and shredded chicken breast are combined with creamy nonfat Greek yogurt and a burst of fresh herbs, all wrapped in crisp romaine lettuce leaves. This dish offers a refreshing, balanced taste with a satisfying mix of textures.

NUTRITION

352kcal
Protein
50.1g
Fat
16g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

3 ounces cooked chicken breast

1/4 cup nonfat Greek yogurt

2 romaine lettuce leaves

2 tbsp fresh mixed herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Start by hard boiling the eggs: Place the eggs in a saucepan, cover with water, and bring to a boil. Once boiling, simmer for about 9-10 minutes, then cool in ice water.

  • 2

    While the eggs cool, shred the cooked chicken breast into small, bite-sized pieces and chop the fresh mixed herbs.

  • 3

    Peel the cooled eggs and chop them coarsely. In a medium bowl, combine the chopped eggs, shredded chicken breast, and fresh herbs.

  • 4

    Add the nonfat Greek yogurt to the mixture and gently stir until all ingredients are well combined. Season with salt and pepper to taste.

  • 5

    Lay out the romaine lettuce leaves and spoon the egg salad mixture evenly onto each leaf.

  • 6

    Serve immediately as a refreshing wrap or chill in the fridge for a cool, crisp meal.