Protein-Packed Creamy Egg Salad Wraps

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

Protein-Packed Creamy Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Protein-Packed Creamy Egg Salad Wraps

A versatile, protein-packed egg salad with a creamy twist that's perfect for breakfast, lunch, or dinner. This wrap fuses tender whole eggs and fluffy egg whites with Greek yogurt, a squeeze of tangy Dijon mustard, and crunchy celery, all wrapped in a wholesome whole wheat tortilla. Enjoy a satisfying blend of textures and flavors in each bite!

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NUTRITION

360kcal
Protein
32.6g
Fat
13g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs (100g)

3 egg whites (99g)

1/4 cup nonfat Greek yogurt (61g)

1 whole wheat tortilla wrap (50g)

1 stalk celery (40g)

1 tbsp green onion (15g)

1 tsp Dijon mustard (5g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Hard boil the whole eggs by placing them in a pot, covering with water, bringing to a boil, and simmering for 10-12 minutes. Once done, cool the eggs in cold water and peel them.

  • 2

    Separately, lightly scramble or steam the egg whites until just set. Allow them to cool slightly.

  • 3

    Chop the hard-boiled eggs and mix them together with the cooled egg whites in a bowl.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the egg mixture. Mix until the ingredients are well incorporated.

  • 5

    Finely chop the celery and green onion, then stir them into the creamy egg mixture. Season with salt and pepper to taste.

  • 6

    Lay the whole wheat tortilla flat, spoon the egg salad mixture down the center, and wrap it tightly.

  • 7

    Serve immediately or chill for a refreshing wrap later in the day.

Protein-Packed Creamy Egg Salad Wraps

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

Protein-Packed Creamy Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Protein-Packed Creamy Egg Salad Wraps

A versatile, protein-packed egg salad with a creamy twist that's perfect for breakfast, lunch, or dinner. This wrap fuses tender whole eggs and fluffy egg whites with Greek yogurt, a squeeze of tangy Dijon mustard, and crunchy celery, all wrapped in a wholesome whole wheat tortilla. Enjoy a satisfying blend of textures and flavors in each bite!

NUTRITION

360kcal
Protein
32.6g
Fat
13g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

2 large whole eggs (100g)

3 egg whites (99g)

1/4 cup nonfat Greek yogurt (61g)

1 whole wheat tortilla wrap (50g)

1 stalk celery (40g)

1 tbsp green onion (15g)

1 tsp Dijon mustard (5g)

Salt & Pepper to taste

PREPARATION

  • 1

    Hard boil the whole eggs by placing them in a pot, covering with water, bringing to a boil, and simmering for 10-12 minutes. Once done, cool the eggs in cold water and peel them.

  • 2

    Separately, lightly scramble or steam the egg whites until just set. Allow them to cool slightly.

  • 3

    Chop the hard-boiled eggs and mix them together with the cooled egg whites in a bowl.

  • 4

    Add the nonfat Greek yogurt and Dijon mustard to the egg mixture. Mix until the ingredients are well incorporated.

  • 5

    Finely chop the celery and green onion, then stir them into the creamy egg mixture. Season with salt and pepper to taste.

  • 6

    Lay the whole wheat tortilla flat, spoon the egg salad mixture down the center, and wrap it tightly.

  • 7

    Serve immediately or chill for a refreshing wrap later in the day.