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

Enjoy a light yet satisfying meal with these Creamy Herb Egg Salad Wraps. Hard-boiled eggs are combined with a tangy nonfat Greek yogurt dressing, accented with fresh celery, parsley, and chives, then wrapped in a whole wheat tortilla for a perfect balance of textures and flavors.

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NUTRITION

429kcal
Protein
35.6g
Fat
18.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 large hard-boiled eggs (~150g)

1/2 cup plain nonfat Greek yogurt (~125g)

1 whole wheat tortilla (1 piece, ~60g)

1/4 cup diced celery (~25g)

1 tablespoon chopped fresh parsley (~3g)

1 tablespoon chopped fresh chives (~3g)

1 teaspoon Dijon mustard (~5g)

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PREPARATION

  • 1

    Peel and roughly chop the hard-boiled eggs and place them in a medium bowl.

  • 2

    Add the Greek yogurt and Dijon mustard to the eggs, stirring gently to combine.

  • 3

    Fold in the diced celery, chopped parsley, and chives. Season with salt and pepper to taste.

  • 4

    Warm the whole wheat tortilla slightly in a dry skillet or microwave for easier wrapping.

  • 5

    Spoon the egg salad onto the center of the tortilla, fold in the sides, and roll tightly.

  • 6

    Serve immediately, or pack for a satisfying on-the-go meal.

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

Enjoy a light yet satisfying meal with these Creamy Herb Egg Salad Wraps. Hard-boiled eggs are combined with a tangy nonfat Greek yogurt dressing, accented with fresh celery, parsley, and chives, then wrapped in a whole wheat tortilla for a perfect balance of textures and flavors.

NUTRITION

429kcal
Protein
35.6g
Fat
18.7g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

3 large hard-boiled eggs (~150g)

1/2 cup plain nonfat Greek yogurt (~125g)

1 whole wheat tortilla (1 piece, ~60g)

1/4 cup diced celery (~25g)

1 tablespoon chopped fresh parsley (~3g)

1 tablespoon chopped fresh chives (~3g)

1 teaspoon Dijon mustard (~5g)

PREPARATION

  • 1

    Peel and roughly chop the hard-boiled eggs and place them in a medium bowl.

  • 2

    Add the Greek yogurt and Dijon mustard to the eggs, stirring gently to combine.

  • 3

    Fold in the diced celery, chopped parsley, and chives. Season with salt and pepper to taste.

  • 4

    Warm the whole wheat tortilla slightly in a dry skillet or microwave for easier wrapping.

  • 5

    Spoon the egg salad onto the center of the tortilla, fold in the sides, and roll tightly.

  • 6

    Serve immediately, or pack for a satisfying on-the-go meal.