Creamy Egg Salad Lettuce Wraps

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

Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Lettuce Wraps

Enjoy a refreshing twist on a classic egg salad where creamy, protein-packed eggs meet the crisp crunch of fresh lettuce. Enhanced with a touch of tangy Greek yogurt and succulent shredded chicken, this wrap is a perfect balance of smooth, savory flavors and satisfying textures, making it ideal for any time of day.

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NUTRITION

359kcal
Protein
37.4g
Fat
20.9g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g total)

2 Tbsp Nonfat Greek Yogurt

1 tsp Yellow Mustard

1 Celery stalk, chopped

1 oz Cooked Chicken Breast, diced

3 Romaine Lettuce Leaves

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 simmer for 10-12 minutes. Remove eggs and cool in ice water.

  • 2

    Peel the cooled eggs and chop them roughly in a bowl.

  • 3

    In a separate small bowl, mix the nonfat Greek yogurt with yellow mustard, salt, and pepper to create a light dressing.

  • 4

    Add the chopped celery and diced chicken breast to the eggs, then gently stir in the yogurt mixture until well combined.

  • 5

    Lay out the romaine lettuce leaves and evenly distribute the egg salad among them.

  • 6

    Fold the lettuce around the egg salad to create wraps. Enjoy immediately or chill briefly before serving.

Creamy Egg Salad Lettuce Wraps

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

Creamy Egg Salad Lettuce Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Lettuce Wraps

Enjoy a refreshing twist on a classic egg salad where creamy, protein-packed eggs meet the crisp crunch of fresh lettuce. Enhanced with a touch of tangy Greek yogurt and succulent shredded chicken, this wrap is a perfect balance of smooth, savory flavors and satisfying textures, making it ideal for any time of day.

NUTRITION

359kcal
Protein
37.4g
Fat
20.9g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

4 Large Eggs (approx. 200g total)

2 Tbsp Nonfat Greek Yogurt

1 tsp Yellow Mustard

1 Celery stalk, chopped

1 oz Cooked Chicken Breast, diced

3 Romaine Lettuce Leaves

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 simmer for 10-12 minutes. Remove eggs and cool in ice water.

  • 2

    Peel the cooled eggs and chop them roughly in a bowl.

  • 3

    In a separate small bowl, mix the nonfat Greek yogurt with yellow mustard, salt, and pepper to create a light dressing.

  • 4

    Add the chopped celery and diced chicken breast to the eggs, then gently stir in the yogurt mixture until well combined.

  • 5

    Lay out the romaine lettuce leaves and evenly distribute the egg salad among them.

  • 6

    Fold the lettuce around the egg salad to create wraps. Enjoy immediately or chill briefly before serving.