Healthy Creamy Herb Egg Salad Whole Wheat Wrap

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

Healthy Creamy Herb Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Herb Egg Salad Whole Wheat Wrap

Enjoy a light and nutritious egg salad loaded with fresh herbs and a tangy touch of Greek yogurt, all wrapped in a whole wheat tortilla. This versatile dish is perfect for breakfast, lunch, or dinner, offering a satisfying balance of protein, fiber, and flavor in every bite.

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NUTRITION

491kcal
Protein
34.3g
Fat
22.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 whole wheat tortilla wrap

1/4 cup nonfat Greek yogurt

1 tablespoon Dijon mustard

1/4 cup diced celery

1 tablespoon diced red onion

1 tablespoon chopped fresh dill

Salt and pepper to taste

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PREPARATION

  • 1

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

  • 2

    Once cooked, place the eggs in an ice bath to cool, then peel and chop them into medium-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, diced celery, diced red onion, and chopped fresh dill. Season with salt and pepper to taste.

  • 4

    Mix all the ingredients gently until well combined, creating a creamy herb egg salad.

  • 5

    Warm the whole wheat tortilla wrap slightly in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    Spoon the egg salad onto the center of the tortilla wrap, then roll it up tightly. Slice in half if desired, and serve immediately.

Healthy Creamy Herb Egg Salad Whole Wheat Wrap

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

Healthy Creamy Herb Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Herb Egg Salad Whole Wheat Wrap

Enjoy a light and nutritious egg salad loaded with fresh herbs and a tangy touch of Greek yogurt, all wrapped in a whole wheat tortilla. This versatile dish is perfect for breakfast, lunch, or dinner, offering a satisfying balance of protein, fiber, and flavor in every bite.

NUTRITION

491kcal
Protein
34.3g
Fat
22.2g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 whole wheat tortilla wrap

1/4 cup nonfat Greek yogurt

1 tablespoon Dijon mustard

1/4 cup diced celery

1 tablespoon diced red onion

1 tablespoon chopped fresh dill

Salt and pepper to taste

PREPARATION

  • 1

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

  • 2

    Once cooked, place the eggs in an ice bath to cool, then peel and chop them into medium-sized pieces.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, diced celery, diced red onion, and chopped fresh dill. Season with salt and pepper to taste.

  • 4

    Mix all the ingredients gently until well combined, creating a creamy herb egg salad.

  • 5

    Warm the whole wheat tortilla wrap slightly in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    Spoon the egg salad onto the center of the tortilla wrap, then roll it up tightly. Slice in half if desired, and serve immediately.