Healthy Creamy Egg Salad Wraps with Fresh Greens

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

Healthy Creamy Egg Salad Wraps with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Egg Salad Wraps with Fresh Greens

Enjoy a refreshing and nutritious twist on classic egg salad, where hard boiled eggs are combined with creamy Greek yogurt, a touch of avocado, Dijon mustard, and crisp celery. Wrapped in a whole wheat tortilla with a bed of vibrant mixed greens, this dish offers a balanced medley of textures and flavors perfect for a quick meal any time of the day.

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NUTRITION

531kcal
Protein
35.6g
Fat
30.9g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 tbsp Plain Nonfat Greek Yogurt

1/4 Avocado

1 tsp Dijon Mustard

1 stalk Celery

1 Whole Wheat Wrap

1 cup Mixed Greens

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 simmer for about 10-12 minutes until hard boiled.

  • 2

    Drain the water and run cold water over the eggs to cool. Peel the eggs once they are comfortable to handle.

  • 3

    Chop the peeled eggs roughly and transfer them to a mixing bowl.

  • 4

    Add Greek yogurt, Dijon mustard, and a mashed quarter avocado to the eggs. Mix well until the consistency is creamy.

  • 5

    Finely chop the celery and fold it into the egg mixture along with salt and pepper to taste.

  • 6

    Lay out the whole wheat wrap and layer with mixed greens, then spread the creamy egg salad mixture evenly over the greens.

  • 7

    Roll up the wrap tightly, slice in half if desired, and serve immediately.

Healthy Creamy Egg Salad Wraps with Fresh Greens

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

Healthy Creamy Egg Salad Wraps with Fresh Greens

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Egg Salad Wraps with Fresh Greens

Enjoy a refreshing and nutritious twist on classic egg salad, where hard boiled eggs are combined with creamy Greek yogurt, a touch of avocado, Dijon mustard, and crisp celery. Wrapped in a whole wheat tortilla with a bed of vibrant mixed greens, this dish offers a balanced medley of textures and flavors perfect for a quick meal any time of the day.

NUTRITION

531kcal
Protein
35.6g
Fat
30.9g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

2 tbsp Plain Nonfat Greek Yogurt

1/4 Avocado

1 tsp Dijon Mustard

1 stalk Celery

1 Whole Wheat Wrap

1 cup Mixed Greens

Salt and Pepper to taste

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then simmer for about 10-12 minutes until hard boiled.

  • 2

    Drain the water and run cold water over the eggs to cool. Peel the eggs once they are comfortable to handle.

  • 3

    Chop the peeled eggs roughly and transfer them to a mixing bowl.

  • 4

    Add Greek yogurt, Dijon mustard, and a mashed quarter avocado to the eggs. Mix well until the consistency is creamy.

  • 5

    Finely chop the celery and fold it into the egg mixture along with salt and pepper to taste.

  • 6

    Lay out the whole wheat wrap and layer with mixed greens, then spread the creamy egg salad mixture evenly over the greens.

  • 7

    Roll up the wrap tightly, slice in half if desired, and serve immediately.