Creamy Herb Egg Salad Wraps

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

Creamy Herb Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Wraps

Enjoy these vibrant wraps filled with a creamy egg salad, accented with fresh herbs and a light tang from Greek yogurt. The combination of tender eggs, crisp celery, and zesty Dijon mustard makes for a refreshing meal perfect for any time of day.

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NUTRITION

421kcal
Protein
34.7g
Fat
18.1g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (~150g total)

1/2 cup plain nonfat Greek yogurt (~125g)

1 whole wheat wrap (approx. 50g)

1 medium celery stalk (~40g)

1 tsp Dijon mustard

1 tbsp fresh chives, chopped

1 tsp fresh dill, chopped

Salt and pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil and simmer for about 9-10 minutes until fully cooked.

  • 2

    Once cooked, place the eggs in an ice bath for a few minutes to cool. Peel and coarsely chop the eggs.

  • 3

    In a medium bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard. Mix until creamy.

  • 4

    Finely chop the celery, chives, and dill, then fold them into the egg mixture. Season with salt and pepper to taste.

  • 5

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

  • 6

    Roll the wrap tightly, cut in half if desired, and serve immediately.

Creamy Herb Egg Salad Wraps

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

Creamy Herb Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Herb Egg Salad Wraps

Enjoy these vibrant wraps filled with a creamy egg salad, accented with fresh herbs and a light tang from Greek yogurt. The combination of tender eggs, crisp celery, and zesty Dijon mustard makes for a refreshing meal perfect for any time of day.

NUTRITION

421kcal
Protein
34.7g
Fat
18.1g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

3 large eggs (~150g total)

1/2 cup plain nonfat Greek yogurt (~125g)

1 whole wheat wrap (approx. 50g)

1 medium celery stalk (~40g)

1 tsp Dijon mustard

1 tbsp fresh chives, chopped

1 tsp fresh dill, chopped

Salt and pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot and covering with water. Bring to a boil and simmer for about 9-10 minutes until fully cooked.

  • 2

    Once cooked, place the eggs in an ice bath for a few minutes to cool. Peel and coarsely chop the eggs.

  • 3

    In a medium bowl, combine the chopped eggs with the Greek yogurt and Dijon mustard. Mix until creamy.

  • 4

    Finely chop the celery, chives, and dill, then fold them into the egg mixture. Season with salt and pepper to taste.

  • 5

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

  • 6

    Roll the wrap tightly, cut in half if desired, and serve immediately.