Healthy Creamy Egg Salad Wraps

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

Healthy Creamy Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Egg Salad Wraps

Enjoy a delightful twist on the traditional egg salad with these Healthy Creamy Egg Salad Wraps. Packed with protein and balanced macros, each bite offers the creamy texture of lightly seasoned eggs combined with the crunch of fresh celery, all enveloped in a hearty whole wheat tortilla. This versatile wrap works perfectly for breakfast, lunch, or dinner, providing a satisfying and nutritious meal that aligns with your health goals.

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NUTRITION

426kcal
Protein
32.5g
Fat
22.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200 g total)

2 tbsp Nonfat Plain Greek Yogurt (30 g)

1 stalk Celery (40 g)

1 Whole Wheat Tortilla Wrap (60 g)

1 tsp Dijon Mustard (5 g)

1 tsp Lemon Juice (5 g)

Pinch of Salt

Pinch of Black Pepper

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for 9-12 minutes until fully cooked. Drain and cool the eggs.

  • 2

    Peel the eggs and chop them into bite-sized pieces. Finely dice the celery.

  • 3

    In a mixing bowl, combine the chopped eggs, diced celery, Greek yogurt, Dijon mustard, and lemon juice. Season with a pinch of salt and black pepper to taste.

  • 4

    Mix all ingredients gently until evenly combined to create a creamy egg salad.

  • 5

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

  • 6

    Serve immediately or store in an airtight container for a balanced, protein-packed meal on the go.

Healthy Creamy Egg Salad Wraps

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

Healthy Creamy Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Egg Salad Wraps

Enjoy a delightful twist on the traditional egg salad with these Healthy Creamy Egg Salad Wraps. Packed with protein and balanced macros, each bite offers the creamy texture of lightly seasoned eggs combined with the crunch of fresh celery, all enveloped in a hearty whole wheat tortilla. This versatile wrap works perfectly for breakfast, lunch, or dinner, providing a satisfying and nutritious meal that aligns with your health goals.

NUTRITION

426kcal
Protein
32.5g
Fat
22.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200 g total)

2 tbsp Nonfat Plain Greek Yogurt (30 g)

1 stalk Celery (40 g)

1 Whole Wheat Tortilla Wrap (60 g)

1 tsp Dijon Mustard (5 g)

1 tsp Lemon Juice (5 g)

Pinch of Salt

Pinch of Black Pepper

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, and simmering for 9-12 minutes until fully cooked. Drain and cool the eggs.

  • 2

    Peel the eggs and chop them into bite-sized pieces. Finely dice the celery.

  • 3

    In a mixing bowl, combine the chopped eggs, diced celery, Greek yogurt, Dijon mustard, and lemon juice. Season with a pinch of salt and black pepper to taste.

  • 4

    Mix all ingredients gently until evenly combined to create a creamy egg salad.

  • 5

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

  • 6

    Serve immediately or store in an airtight container for a balanced, protein-packed meal on the go.