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

Savor the comforting blend of creamy egg salad with a burst of fresh herbs, all wrapped up in a wholesome whole wheat wrap. This dish strikes a perfect balance of protein and light flavors, making it an ideal meal any time of day.

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NUTRITION

420kcal
Protein
35.5g
Fat
18.2g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (~150g total)

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

1 Whole Wheat Wrap (~50g)

1 Celery stalk (~40g)

1 Tbsp Fresh Dill

1 Tbsp Fresh Chives

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Place the eggs in a small saucepan and cover with water. Bring to a boil over medium heat and simmer for 9-10 minutes for hard boiling. Once done, transfer to an ice bath to cool.

  • 2

    While the eggs cool, finely dice the celery, fresh dill, and fresh chives.

  • 3

    Peel the cooled eggs and roughly chop them. In a bowl, combine the chopped eggs with the non-fat Greek yogurt.

  • 4

    Stir in the diced celery and herbs, and season with a pinch of salt and black pepper. Mix until well combined.

  • 5

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

  • 6

    Fold the sides of the wrap in, then roll it up tightly. Slice 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

Savor the comforting blend of creamy egg salad with a burst of fresh herbs, all wrapped up in a wholesome whole wheat wrap. This dish strikes a perfect balance of protein and light flavors, making it an ideal meal any time of day.

NUTRITION

420kcal
Protein
35.5g
Fat
18.2g
Carbs
32g

SERVINGS

1 serving

INGREDIENTS

3 Large Eggs (~150g total)

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

1 Whole Wheat Wrap (~50g)

1 Celery stalk (~40g)

1 Tbsp Fresh Dill

1 Tbsp Fresh Chives

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Place the eggs in a small saucepan and cover with water. Bring to a boil over medium heat and simmer for 9-10 minutes for hard boiling. Once done, transfer to an ice bath to cool.

  • 2

    While the eggs cool, finely dice the celery, fresh dill, and fresh chives.

  • 3

    Peel the cooled eggs and roughly chop them. In a bowl, combine the chopped eggs with the non-fat Greek yogurt.

  • 4

    Stir in the diced celery and herbs, and season with a pinch of salt and black pepper. Mix until well combined.

  • 5

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

  • 6

    Fold the sides of the wrap in, then roll it up tightly. Slice in half if desired and serve immediately.