YOUR SOLIN GENERATED RECIPE
Creamy Egg Salad Whole Wheat Wrap
A comforting, protein-packed wrap featuring creamy egg salad enhanced with a touch of tangy Greek yogurt and Dijon mustard, nestled in a whole wheat tortilla with crisp lettuce. It’s a satisfying and flavorful option that can serve as breakfast, lunch, or dinner, perfect for a balanced meal on the go.
INGREDIENTS
4 large eggs
1/4 cup plain nonfat Greek yogurt
1 whole wheat tortilla
1/2 cup shredded mixed lettuce
1 tsp Dijon mustard
Salt and pepper, to taste
PREPARATION
Begin by hard boiling the eggs. Place the eggs in a pot, cover with water, and bring to a boil. Once boiling, reduce heat and simmer for about 9-12 minutes. Drain and cool the eggs under cold running water.
Once the eggs are cooled, peel them and chop roughly.
In a bowl, mix the chopped eggs with the Greek yogurt and Dijon mustard. Season with salt and pepper to taste. Stir until the mixture is creamy and well combined.
Lay out the whole wheat tortilla and spread the egg salad mixture evenly down the center.
Top with shredded mixed lettuce and roll the tortilla tightly to form a wrap.
Cut the wrap in half, if desired, and serve immediately.