Name: Creamy Egg Salad Whole Wheat Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 whole eggs; 2 egg whites; 2 tbsp nonfat Greek yogurt; 1 whole wheat wrap; 1 stalk celery, chopped; 1 tbsp red onion, chopped; 1 tsp Dijon mustard; Salt & pepper to taste

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

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Whole Wheat Wrap

Enjoy a light yet protein-packed Creamy Egg Salad wrapped in a whole wheat tortilla. This dish is a refreshing blend of creamy eggs with a tangy twist from Greek yogurt and mustard, accented by crisp celery and a touch of red onion. Perfect for a nutritious meal any time of day!

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NUTRITION

Protein

33.6g

Fat

17.3g

Carbs

28.7g

SERVINGS

1 serving

INGREDIENTS

3 whole eggs

2 egg whites

2 tbsp nonfat Greek yogurt

1 whole wheat wrap

1 stalk celery, chopped

1 tbsp red onion, chopped

1 tsp Dijon mustard

Salt & pepper to taste

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PREPARATION

1
Hard-boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then simmer for 10 minutes. Drain and cool in ice water.
2
Peel the eggs and roughly chop them. Separate 2 egg whites and add them to the chopped eggs to boost the protein content.
3
In a bowl, mix the chopped eggs and egg whites with Greek yogurt, Dijon mustard, chopped celery, and red onion.
4
Season the egg salad with salt and pepper to taste. Stir well to combine the ingredients evenly.
5
Lay your whole wheat wrap flat and spoon the creamy egg salad onto the center of the wrap.
6
Roll up the wrap tightly, slice in half if desired, and serve immediately or refrigerate for later.