High-Protein Creamy Egg Salad Wrap

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

High-Protein Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Egg Salad Wrap

Enjoy a fresh twist on a classic egg salad with a creamy, high-protein filling tucked into a whole wheat wrap. This dish blends the rich flavor of hard-boiled eggs with the tangy creaminess of non-fat Greek yogurt, accented by crunchy celery and a hint of Dijon mustard, perfect for a satisfying meal at any time of day.

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NUTRITION

401kcal
Protein
33.2g
Fat
18.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup non-fat Greek yogurt

1 whole wheat wrap

1 stalk celery, chopped

1 tbsp red onion, chopped

1 tsp Dijon mustard

1 tbsp fresh dill, chopped

Salt and pepper, to taste

2 lettuce leaves

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until hard-boiled. Drain and cool under cold running water.

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs, non-fat Greek yogurt, Dijon mustard, chopped celery, red onion, and fresh dill. Gently mix until well combined. Season with salt and pepper to taste.

  • 4

    Lay the whole wheat wrap on a clean surface. Arrange the lettuce leaves in the center as a base.

  • 5

    Spoon the creamy egg salad onto the lettuce leaves on the wrap. Fold or roll the wrap tightly.

  • 6

    Serve immediately as a hearty breakfast, light lunch, or dinner option.

High-Protein Creamy Egg Salad Wrap

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

High-Protein Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Egg Salad Wrap

Enjoy a fresh twist on a classic egg salad with a creamy, high-protein filling tucked into a whole wheat wrap. This dish blends the rich flavor of hard-boiled eggs with the tangy creaminess of non-fat Greek yogurt, accented by crunchy celery and a hint of Dijon mustard, perfect for a satisfying meal at any time of day.

NUTRITION

401kcal
Protein
33.2g
Fat
18.3g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

1/2 cup non-fat Greek yogurt

1 whole wheat wrap

1 stalk celery, chopped

1 tbsp red onion, chopped

1 tsp Dijon mustard

1 tbsp fresh dill, chopped

Salt and pepper, to taste

2 lettuce leaves

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with cold water. Bring to a boil, then reduce heat and simmer for 9-12 minutes until hard-boiled. Drain and cool under cold running water.

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs, non-fat Greek yogurt, Dijon mustard, chopped celery, red onion, and fresh dill. Gently mix until well combined. Season with salt and pepper to taste.

  • 4

    Lay the whole wheat wrap on a clean surface. Arrange the lettuce leaves in the center as a base.

  • 5

    Spoon the creamy egg salad onto the lettuce leaves on the wrap. Fold or roll the wrap tightly.

  • 6

    Serve immediately as a hearty breakfast, light lunch, or dinner option.