Creamy Herb Egg Salad Wrap

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

Creamy Herb Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Wrap

Enjoy a refreshing twist on a classic egg salad by combining creamy non-fat Greek yogurt with tangy Dijon mustard and a medley of fresh herbs. Perfectly nestled in a whole wheat wrap, this recipe delivers a satisfying balance of protein and flavor for any meal of the day.

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NUTRITION

411kcal
Protein
36.6g
Fat
18.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Non-Fat Greek Yogurt (120g)

1 Whole Wheat Wrap (60g)

1 stalk Celery (40g)

1 tsp Dijon Mustard (5g)

2 tbsp Fresh Herbs (Parsley & Dill, 8g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover the pot and let sit for 10-12 minutes, then cool under running water.

  • 2

    Peel the eggs and chop them into small pieces. Finely dice the celery and roughly chop the fresh herbs.

  • 3

    In a bowl, combine the chopped eggs, celery, and herbs. Add the non-fat Greek yogurt and Dijon mustard, stirring until the mixture is creamy. Season with salt and pepper to taste.

  • 4

    Lay the whole wheat wrap flat and spoon the egg salad mixture onto the center.

  • 5

    Roll the wrap tightly and slice in half if desired. Enjoy immediately or pack for a balanced meal on-the-go.

Creamy Herb Egg Salad Wrap

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

Creamy Herb Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Wrap

Enjoy a refreshing twist on a classic egg salad by combining creamy non-fat Greek yogurt with tangy Dijon mustard and a medley of fresh herbs. Perfectly nestled in a whole wheat wrap, this recipe delivers a satisfying balance of protein and flavor for any meal of the day.

NUTRITION

411kcal
Protein
36.6g
Fat
18.2g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (150g total)

1/2 cup Non-Fat Greek Yogurt (120g)

1 Whole Wheat Wrap (60g)

1 stalk Celery (40g)

1 tsp Dijon Mustard (5g)

2 tbsp Fresh Herbs (Parsley & Dill, 8g)

Salt and Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and bringing to a boil. Once boiling, cover the pot and let sit for 10-12 minutes, then cool under running water.

  • 2

    Peel the eggs and chop them into small pieces. Finely dice the celery and roughly chop the fresh herbs.

  • 3

    In a bowl, combine the chopped eggs, celery, and herbs. Add the non-fat Greek yogurt and Dijon mustard, stirring until the mixture is creamy. Season with salt and pepper to taste.

  • 4

    Lay the whole wheat wrap flat and spoon the egg salad mixture onto the center.

  • 5

    Roll the wrap tightly and slice in half if desired. Enjoy immediately or pack for a balanced meal on-the-go.