Creamy Fresh Herb Egg Salad Wrap

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

Creamy Fresh Herb Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Herb Egg Salad Wrap

This vibrant and creamy egg salad wrap brings together wholesome, protein-packed eggs blended with tangy nonfat Greek yogurt and a medley of fresh herbs. With crisp celery for texture and a squeeze of zesty lemon, each bite is balanced, refreshing, and perfectly wrapped in a whole wheat tortilla.

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NUTRITION

457kcal
Protein
35.6g
Fat
23g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 whole wheat wrap

1/4 cup chopped celery

2 tbsp mixed fresh herbs (parsley, dill, chives)

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a small pot and cover with water. Bring to a boil, then lower the heat and simmer for 9-10 minutes until hard boiled.

  • 2

    Once the eggs are done, cool them rapidly under cold running water and peel them.

  • 3

    Roughly chop the peeled eggs and transfer them to a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, chopped celery, and mixed fresh herbs to the bowl.

  • 5

    Squeeze in the lemon juice and season with salt and pepper. Gently mix until the ingredients are well combined.

  • 6

    Lay out the whole wheat wrap on a clean surface. Spoon the egg salad mixture onto the center of the wrap.

  • 7

    Fold the wrap securely around the filling. Serve immediately or chill briefly for a refreshing meal.

Creamy Fresh Herb Egg Salad Wrap

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

Creamy Fresh Herb Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Herb Egg Salad Wrap

This vibrant and creamy egg salad wrap brings together wholesome, protein-packed eggs blended with tangy nonfat Greek yogurt and a medley of fresh herbs. With crisp celery for texture and a squeeze of zesty lemon, each bite is balanced, refreshing, and perfectly wrapped in a whole wheat tortilla.

NUTRITION

457kcal
Protein
35.6g
Fat
23g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 whole wheat wrap

1/4 cup chopped celery

2 tbsp mixed fresh herbs (parsley, dill, chives)

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a small pot and cover with water. Bring to a boil, then lower the heat and simmer for 9-10 minutes until hard boiled.

  • 2

    Once the eggs are done, cool them rapidly under cold running water and peel them.

  • 3

    Roughly chop the peeled eggs and transfer them to a mixing bowl.

  • 4

    Add the nonfat Greek yogurt, chopped celery, and mixed fresh herbs to the bowl.

  • 5

    Squeeze in the lemon juice and season with salt and pepper. Gently mix until the ingredients are well combined.

  • 6

    Lay out the whole wheat wrap on a clean surface. Spoon the egg salad mixture onto the center of the wrap.

  • 7

    Fold the wrap securely around the filling. Serve immediately or chill briefly for a refreshing meal.