Creamy Herby Egg Salad Whole Wheat Wrap

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

Creamy Herby Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Herby Egg Salad Whole Wheat Wrap

Enjoy a light yet satisfying wrap featuring a creamy egg salad infused with fresh herbs and a tangy twist from Greek yogurt and lemon. This versatile dish makes a hearty breakfast, an energizing lunch, or a simple dinner, perfectly balancing protein and freshness.

Try 7 days free, then $12.99 / mo.

NUTRITION

300kcal
Protein
24.6g
Fat
8.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 whole Wheat Wrap (60g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup chopped Celery (25g)

1 tablespoon Fresh Parsley (3g)

1 teaspoon Lemon Juice (5g)

1 teaspoon Dijon Mustard (5g)

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 9-10 minutes. Drain and cool the eggs under cold running water.

  • 2

    Peel the eggs and roughly chop them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, diced celery, fresh parsley, lemon juice, and Dijon mustard. Gently combine all ingredients until well mixed. Season with salt and pepper to taste.

  • 4

    Warm the whole wheat wrap briefly in a skillet or microwave to make it pliable.

  • 5

    Spoon the creamy egg salad mixture evenly onto the wrap and roll it up tightly.

  • 6

    Serve immediately or wrap up for a satisfying meal on the go.

Creamy Herby Egg Salad Whole Wheat Wrap

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

Creamy Herby Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Herby Egg Salad Whole Wheat Wrap

Enjoy a light yet satisfying wrap featuring a creamy egg salad infused with fresh herbs and a tangy twist from Greek yogurt and lemon. This versatile dish makes a hearty breakfast, an energizing lunch, or a simple dinner, perfectly balancing protein and freshness.

NUTRITION

300kcal
Protein
24.6g
Fat
8.1g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1 whole Wheat Wrap (60g)

1/2 cup Nonfat Greek Yogurt (125g)

1/4 cup chopped Celery (25g)

1 tablespoon Fresh Parsley (3g)

1 teaspoon Lemon Juice (5g)

1 teaspoon Dijon Mustard (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a pot of water, bringing it to a boil, and then simmering for 9-10 minutes. Drain and cool the eggs under cold running water.

  • 2

    Peel the eggs and roughly chop them in a mixing bowl.

  • 3

    Add the nonfat Greek yogurt, diced celery, fresh parsley, lemon juice, and Dijon mustard. Gently combine all ingredients until well mixed. Season with salt and pepper to taste.

  • 4

    Warm the whole wheat wrap briefly in a skillet or microwave to make it pliable.

  • 5

    Spoon the creamy egg salad mixture evenly onto the wrap and roll it up tightly.

  • 6

    Serve immediately or wrap up for a satisfying meal on the go.