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

Enjoy a light yet satisfying wrap featuring a creamy egg salad made with four hard-boiled eggs, tangy nonfat Greek yogurt, and a hint of mustard, tossed with crisp celery and wrapped in a whole wheat tortilla. This meal strikes a perfect balance between rich texture and refreshing crunch, ideal for any time of the day.

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NUTRITION

449kcal
Protein
35.4g
Fat
23.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 whole wheat tortilla wrap

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

Salt & pepper to taste

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PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, and simmering for about 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool.

  • 2

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

  • 3

    In a medium bowl, mix the chopped eggs with nonfat Greek yogurt and Dijon mustard until well combined. Season with salt and pepper.

  • 4

    Fold in the chopped celery, ensuring even distribution throughout the egg salad.

  • 5

    Lay the whole wheat tortilla flat and spoon the egg salad mixture down the center.

  • 6

    Wrap the tortilla around the filling, folding in the sides as you roll, and slice in half if desired.

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

Enjoy a light yet satisfying wrap featuring a creamy egg salad made with four hard-boiled eggs, tangy nonfat Greek yogurt, and a hint of mustard, tossed with crisp celery and wrapped in a whole wheat tortilla. This meal strikes a perfect balance between rich texture and refreshing crunch, ideal for any time of the day.

NUTRITION

449kcal
Protein
35.4g
Fat
23.8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 whole wheat tortilla wrap

1/4 cup nonfat Greek yogurt

1 tsp Dijon mustard

1/4 cup chopped celery

Salt & pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot of cold water, bringing it to a boil, and simmering for about 10 minutes. Once done, transfer the eggs to a bowl of ice water to cool.

  • 2

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

  • 3

    In a medium bowl, mix the chopped eggs with nonfat Greek yogurt and Dijon mustard until well combined. Season with salt and pepper.

  • 4

    Fold in the chopped celery, ensuring even distribution throughout the egg salad.

  • 5

    Lay the whole wheat tortilla flat and spoon the egg salad mixture down the center.

  • 6

    Wrap the tortilla around the filling, folding in the sides as you roll, and slice in half if desired.