YOUR SOLIN GENERATED RECIPE
Creamy Egg Salad Whole Wheat Wrap
Savor a creamy twist on classic egg salad served inside a hearty whole wheat wrap. This recipe blends tender, perfectly cooked eggs with a dollop of tangy nonfat Greek yogurt, crisp celery, a hint of mustard, and fresh lemon juice, creating a satisfying meal that’s as nutritious as it is delicious.
INGREDIENTS
4 whole eggs
2 egg whites
2 tbsp plain nonfat Greek yogurt
1 whole wheat wrap
1/4 cup chopped celery
1 tsp yellow mustard
1 tsp lemon juice
Salt and pepper to taste
PREPARATION
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce to a simmer and cook for 9-10 minutes until hard-boiled.
Once cooked, transfer the eggs to an ice bath to cool. Peel the eggs and combine with the egg whites in a bowl.
Finely chop the peeled eggs and egg whites. Add the plain nonfat Greek yogurt, chopped celery, yellow mustard, and lemon juice.
Season with salt and pepper to taste. Mix until well combined into a creamy egg salad.
Warm the whole wheat wrap slightly in a pan or microwave for easier rolling.
Spoon the egg salad onto the center of the wrap, then roll it up tightly.
Serve immediately, or refrigerate for later consumption.