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 refreshing take on egg salad with vibrant fresh herbs and a lean protein boost. This light yet satisfying dish combines tender eggs with a hint of tang from Greek yogurt and a boost of protein from diced chicken breast, all wrapped up in crisp romaine lettuce leaves. Perfect for a nutritious meal any time of day.

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NUTRITION

184kcal
Protein
24.9g
Fat
6.3g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

1 large egg white

1.5 ounces cooked chicken breast

1/4 cup non-fat Greek yogurt

1 teaspoon Dijon mustard

1 stalk celery, diced

1 tablespoon mixed fresh herbs

2 romaine lettuce leaves

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard boil the whole eggs and the extra egg white by placing them in a pot and covering with water. Bring to a boil, then simmer for about 9-10 minutes, then cool in ice water.

  • 2

    Peel the eggs once cooled and chop them roughly. In a bowl, combine the chopped eggs with the diced cooked chicken breast.

  • 3

    Add the non-fat Greek yogurt and Dijon mustard to the bowl. Mix well to create a creamy consistency.

  • 4

    Stir in the diced celery and freshly chopped herbs. Season the mixture with salt and pepper to taste.

  • 5

    Wash and dry the romaine lettuce leaves. Spoon the egg and chicken salad mixture onto the center of each leaf.

  • 6

    Fold the edges of the lettuce to form wraps. Enjoy immediately or store in an airtight container for later.

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 refreshing take on egg salad with vibrant fresh herbs and a lean protein boost. This light yet satisfying dish combines tender eggs with a hint of tang from Greek yogurt and a boost of protein from diced chicken breast, all wrapped up in crisp romaine lettuce leaves. Perfect for a nutritious meal any time of day.

NUTRITION

184kcal
Protein
24.9g
Fat
6.3g
Carbs
7.3g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

1 large egg white

1.5 ounces cooked chicken breast

1/4 cup non-fat Greek yogurt

1 teaspoon Dijon mustard

1 stalk celery, diced

1 tablespoon mixed fresh herbs

2 romaine lettuce leaves

Salt and pepper to taste

PREPARATION

  • 1

    Hard boil the whole eggs and the extra egg white by placing them in a pot and covering with water. Bring to a boil, then simmer for about 9-10 minutes, then cool in ice water.

  • 2

    Peel the eggs once cooled and chop them roughly. In a bowl, combine the chopped eggs with the diced cooked chicken breast.

  • 3

    Add the non-fat Greek yogurt and Dijon mustard to the bowl. Mix well to create a creamy consistency.

  • 4

    Stir in the diced celery and freshly chopped herbs. Season the mixture with salt and pepper to taste.

  • 5

    Wash and dry the romaine lettuce leaves. Spoon the egg and chicken salad mixture onto the center of each leaf.

  • 6

    Fold the edges of the lettuce to form wraps. Enjoy immediately or store in an airtight container for later.