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 satisfying egg salad wrap with a creamy twist using protein-rich eggs and nonfat Greek yogurt, crisp celery, and a wholesome whole wheat wrap. This versatile meal is perfect for breakfast, lunch, or dinner, offering a balance of flavors and textures while keeping it light and nutritious.

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NUTRITION

225kcal
Protein
13.6g
Fat
7.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

4 tablespoons Nonfat Greek Yogurt (60g total)

1 stalk Celery (40g)

1 Whole Wheat Wrap (60g)

1 tsp Dijon Mustard (5g)

1 tsp Lemon Juice (5g)

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, then reduce to a simmer for 9-12 minutes. Drain and cool under cold running water.

  • 2

    Once cooled, peel the eggs and chop them into bite-sized pieces, placing them in a mixing bowl.

  • 3

    Finely chop the celery and add it to the bowl with the eggs.

  • 4

    Mix in the nonfat Greek yogurt, Dijon mustard, and lemon juice. Season with salt and pepper, then stir until well combined.

  • 5

    Warm the whole wheat wrap slightly, if desired, to make it more pliable.

  • 6

    Spoon the egg salad mixture onto the center of the wrap, then roll it up tightly.

  • 7

    Cut the wrap 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 satisfying egg salad wrap with a creamy twist using protein-rich eggs and nonfat Greek yogurt, crisp celery, and a wholesome whole wheat wrap. This versatile meal is perfect for breakfast, lunch, or dinner, offering a balance of flavors and textures while keeping it light and nutritious.

NUTRITION

225kcal
Protein
13.6g
Fat
7.2g
Carbs
24.7g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

4 tablespoons Nonfat Greek Yogurt (60g total)

1 stalk Celery (40g)

1 Whole Wheat Wrap (60g)

1 tsp Dijon Mustard (5g)

1 tsp Lemon Juice (5g)

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, then reduce to a simmer for 9-12 minutes. Drain and cool under cold running water.

  • 2

    Once cooled, peel the eggs and chop them into bite-sized pieces, placing them in a mixing bowl.

  • 3

    Finely chop the celery and add it to the bowl with the eggs.

  • 4

    Mix in the nonfat Greek yogurt, Dijon mustard, and lemon juice. Season with salt and pepper, then stir until well combined.

  • 5

    Warm the whole wheat wrap slightly, if desired, to make it more pliable.

  • 6

    Spoon the egg salad mixture onto the center of the wrap, then roll it up tightly.

  • 7

    Cut the wrap in half if desired, and serve immediately.