Healthy Creamy Egg Salad Wrap

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

Healthy Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Egg Salad Wrap

Enjoy a light yet satisfying egg salad wrap featuring protein-packed eggs combined with creamy nonfat Greek yogurt, crunchy celery, and a hint of tangy mustard. Wrapped in a whole wheat tortilla with crisp lettuce, this meal delivers a refreshing balance of flavors perfect for any time of day.

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NUTRITION

260kcal
Protein
20.6g
Fat
8.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/4 cup chopped Celery

1 Whole Wheat Wrap

1 Romaine Lettuce leaf

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PREPARATION

  • 1

    Place the eggs in a small pot and cover with water. Bring to a boil over medium-high heat, then lower the heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Peel the eggs once they are completely cooled.

  • 3

    Chop the cooled eggs into bite-sized pieces and place them in a medium bowl.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the eggs. Mix well until the eggs are evenly coated.

  • 5

    Stir in the chopped celery, and season with salt and pepper to taste.

  • 6

    Lay out the whole wheat wrap and place a romaine lettuce leaf on it.

  • 7

    Spoon the egg salad mix onto the lettuce, then roll up the wrap tightly.

  • 8

    Cut in half if desired and serve immediately.

Healthy Creamy Egg Salad Wrap

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

Healthy Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Egg Salad Wrap

Enjoy a light yet satisfying egg salad wrap featuring protein-packed eggs combined with creamy nonfat Greek yogurt, crunchy celery, and a hint of tangy mustard. Wrapped in a whole wheat tortilla with crisp lettuce, this meal delivers a refreshing balance of flavors perfect for any time of day.

NUTRITION

260kcal
Protein
20.6g
Fat
8.4g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/2 cup Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/4 cup chopped Celery

1 Whole Wheat Wrap

1 Romaine Lettuce leaf

PREPARATION

  • 1

    Place the eggs in a small pot and cover with water. Bring to a boil over medium-high heat, then lower the heat and simmer for 9-10 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Peel the eggs once they are completely cooled.

  • 3

    Chop the cooled eggs into bite-sized pieces and place them in a medium bowl.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the eggs. Mix well until the eggs are evenly coated.

  • 5

    Stir in the chopped celery, and season with salt and pepper to taste.

  • 6

    Lay out the whole wheat wrap and place a romaine lettuce leaf on it.

  • 7

    Spoon the egg salad mix onto the lettuce, then roll up the wrap tightly.

  • 8

    Cut in half if desired and serve immediately.