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 delicious, protein-packed twist on classic egg salad with the creamy tang of Greek yogurt, perfectly seasoned and wrapped in a low-carb whole wheat wrap. The blend of warm, soft eggs and zesty mustard creates a comforting texture and flavor ideal for any meal of the day.

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NUTRITION

416kcal
Protein
38.4g
Fat
18.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

0.5 cup Plain Nonfat Greek Yogurt (125g)

1 Low-Carb Whole Wheat Wrap (70g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Chives (3g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water. Once cooled, peel and chop them into bite-size pieces.

  • 3

    In a bowl, mix the chopped eggs with Greek yogurt, Dijon mustard, and finely chopped fresh chives. Season with salt and pepper to taste.

  • 4

    Lay out the low-carb whole wheat wrap and spoon the egg salad mixture down the center.

  • 5

    Roll up the wrap tightly, slice in half if desired, and enjoy either immediately or chilled.

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 delicious, protein-packed twist on classic egg salad with the creamy tang of Greek yogurt, perfectly seasoned and wrapped in a low-carb whole wheat wrap. The blend of warm, soft eggs and zesty mustard creates a comforting texture and flavor ideal for any meal of the day.

NUTRITION

416kcal
Protein
38.4g
Fat
18.3g
Carbs
27.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g)

0.5 cup Plain Nonfat Greek Yogurt (125g)

1 Low-Carb Whole Wheat Wrap (70g)

1 tsp Dijon Mustard (5g)

1 tbsp Fresh Chives (3g)

Salt and Pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and cool the eggs under cold running water. Once cooled, peel and chop them into bite-size pieces.

  • 3

    In a bowl, mix the chopped eggs with Greek yogurt, Dijon mustard, and finely chopped fresh chives. Season with salt and pepper to taste.

  • 4

    Lay out the low-carb whole wheat wrap and spoon the egg salad mixture down the center.

  • 5

    Roll up the wrap tightly, slice in half if desired, and enjoy either immediately or chilled.