YOUR SOLIN GENERATED RECIPE
Creamy Dill Egg Salad Wrap with Fresh Greens
Savor the fresh, tangy flavors of this Creamy Dill Egg Salad Wrap, featuring tender hard-boiled eggs enveloped in a light, Greek yogurt dressing accented with dill and a hint of Dijon mustard. Wrapped in a wholesome whole wheat tortilla with crisp mixed greens, it's a satisfying meal packed with protein and vibrant taste for any time of day.
INGREDIENTS
4 Large Eggs
4 oz Nonfat Greek Yogurt
1 tsp Dijon Mustard
1 tbsp Fresh Dill
Pinch of Salt
Pinch of Black Pepper
1 Whole Wheat Tortilla
1 cup Mixed Greens
PREPARATION
Hard-boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, turn off the heat, cover for 10-12 minutes, then transfer to cold water to cool.
Peel the cooled eggs and chop them coarsely in a bowl.
In a separate bowl, mix the nonfat Greek yogurt with Dijon mustard, chopped fresh dill, salt, and pepper to create a creamy dressing.
Combine the chopped eggs with the dressing, stirring gently to coat evenly.
Lay the whole wheat tortilla flat and place the mixed greens in the center.
Spoon the creamy egg salad mixture over the greens, then wrap the tortilla tightly.
Slice in half and serve immediately, or refrigerate for later.