Creamy Egg Salad Lettuce Wraps

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

Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Lettuce Wraps

Enjoy a refreshing twist on traditional egg salad by combining tender hard-boiled eggs with lean chicken breast, creamy nonfat Greek yogurt, and a touch of avocado. Mixed with crisp celery and tangy Dijon mustard, this salad is neatly nestled in crisp lettuce leaves, delivering a satisfying crunch and a burst of flavor in every bite.

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NUTRITION

395kcal
Protein
40.1g
Fat
21g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces chicken breast

1/4 cup nonfat Greek yogurt

1/4 avocado

1 stalk celery

2 green onions

1 teaspoon Dijon mustard

4 romaine lettuce leaves

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PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 9-10 minutes until hard-boiled. Cool and peel the eggs.

  • 2

    Dice the peeled eggs and place them in a medium-sized mixing bowl.

  • 3

    Shred or finely dice the cooked chicken breast and add to the eggs.

  • 4

    Chop the celery and green onions finely. If desired, dice the avocado and add it into the bowl.

  • 5

    Stir in the nonfat Greek yogurt and Dijon mustard until all ingredients are well combined. Season with salt and pepper to taste.

  • 6

    Lay out the romaine lettuce leaves on a plate. Spoon the egg salad mixture into the center of each leaf.

  • 7

    Fold or roll the lettuce wraps to enclose the filling, and serve immediately.

Creamy Egg Salad Lettuce Wraps

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

Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Lettuce Wraps

Enjoy a refreshing twist on traditional egg salad by combining tender hard-boiled eggs with lean chicken breast, creamy nonfat Greek yogurt, and a touch of avocado. Mixed with crisp celery and tangy Dijon mustard, this salad is neatly nestled in crisp lettuce leaves, delivering a satisfying crunch and a burst of flavor in every bite.

NUTRITION

395kcal
Protein
40.1g
Fat
21g
Carbs
14.5g

SERVINGS

1 serving

INGREDIENTS

3 large eggs

2 ounces chicken breast

1/4 cup nonfat Greek yogurt

1/4 avocado

1 stalk celery

2 green onions

1 teaspoon Dijon mustard

4 romaine lettuce leaves

PREPARATION

  • 1

    Place eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 9-10 minutes until hard-boiled. Cool and peel the eggs.

  • 2

    Dice the peeled eggs and place them in a medium-sized mixing bowl.

  • 3

    Shred or finely dice the cooked chicken breast and add to the eggs.

  • 4

    Chop the celery and green onions finely. If desired, dice the avocado and add it into the bowl.

  • 5

    Stir in the nonfat Greek yogurt and Dijon mustard until all ingredients are well combined. Season with salt and pepper to taste.

  • 6

    Lay out the romaine lettuce leaves on a plate. Spoon the egg salad mixture into the center of each leaf.

  • 7

    Fold or roll the lettuce wraps to enclose the filling, and serve immediately.