Creamy Egg Salad Whole Wheat Wrap

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

Creamy Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Whole Wheat Wrap

Savor the velvety, creamy goodness of egg salad elevated by tangy Greek yogurt and a zesty mustard kick, all wrapped in a hearty whole wheat tortilla. This versatile dish is perfect for a nutritious breakfast, lunch, or dinner, offering a delightful balance of rich protein, crunchy celery, and fresh lettuce.

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NUTRITION

442kcal
Protein
32.7g
Fat
23.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 Whole Wheat Wrap

2 tbsp Plain Nonfat Greek Yogurt

1 stalk Celery

1 tsp Dijon Mustard

1 leaf Lettuce

Salt & Pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and allow to simmer for 9-11 minutes until hard-boiled. Remove from heat and cool under cold running water.

  • 2

    Peel the eggs and chop them into bite-sized pieces.

  • 3

    Finely dice the celery and add to the chopped eggs along with the Dijon mustard and Greek yogurt. Mix well to combine. Season with salt and pepper to taste.

  • 4

    Lay the whole wheat wrap flat and place the lettuce leaf in the center.

  • 5

    Spoon the creamy egg salad mixture onto the lettuce, then roll up the wrap tightly.

  • 6

    Slice in half if desired and serve immediately, or wrap for a nutritious on-the-go meal.

Creamy Egg Salad Whole Wheat Wrap

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

Creamy Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Whole Wheat Wrap

Savor the velvety, creamy goodness of egg salad elevated by tangy Greek yogurt and a zesty mustard kick, all wrapped in a hearty whole wheat tortilla. This versatile dish is perfect for a nutritious breakfast, lunch, or dinner, offering a delightful balance of rich protein, crunchy celery, and fresh lettuce.

NUTRITION

442kcal
Protein
32.7g
Fat
23.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1 Whole Wheat Wrap

2 tbsp Plain Nonfat Greek Yogurt

1 stalk Celery

1 tsp Dijon Mustard

1 leaf Lettuce

Salt & Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and allow to simmer for 9-11 minutes until hard-boiled. Remove from heat and cool under cold running water.

  • 2

    Peel the eggs and chop them into bite-sized pieces.

  • 3

    Finely dice the celery and add to the chopped eggs along with the Dijon mustard and Greek yogurt. Mix well to combine. Season with salt and pepper to taste.

  • 4

    Lay the whole wheat wrap flat and place the lettuce leaf in the center.

  • 5

    Spoon the creamy egg salad mixture onto the lettuce, then roll up the wrap tightly.

  • 6

    Slice in half if desired and serve immediately, or wrap for a nutritious on-the-go meal.