Name: Creamy Egg Salad Whole Wheat Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 Large Eggs; 1 Whole Wheat Wrap; 2 tbsp Plain Greek Yogurt; 1 tsp Dijon Mustard; 1 Celery stalk, chopped; Salt and Pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Whole Wheat Wrap

Enjoy a satisfying blend of creamy egg salad wrapped in a wholesome whole wheat wrap. This versatile dish brings together tender, hard-boiled eggs with a light and tangy dressing of Greek yogurt and mustard, accented by crisp celery. Perfectly balanced in flavor and texture, it's an ideal meal for any time of the day.

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NUTRITION

Protein

31.6g

Fat

22.4g

Carbs

27.5g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs

1 Whole Wheat Wrap

2 tbsp Plain Greek Yogurt

1 tsp Dijon Mustard

1 Celery stalk, chopped

Salt and Pepper to taste

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PREPARATION

1
Place the eggs in a small pot and cover with water. Bring to a boil and gently simmer for 9-10 minutes until hard-boiled.
2
Drain the hot water and transfer the eggs to a bowl of ice water to cool completely.
3
Once cooled, peel the eggs and roughly chop them into bite-sized pieces.
4
In a mixing bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard, stirring gently to create a creamy consistency.
5
Fold in the chopped celery, and season with salt and pepper to taste.
6
Warm the whole wheat wrap slightly in a dry skillet or microwave for about 10-15 seconds to make it pliable.
7
Spoon the egg salad mixture onto the center of the wrap, then roll it up tightly.
8
Cut in half if desired, and serve immediately.