Protein-Packed Creamy Egg Salad Wrap

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

Protein-Packed Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Protein-Packed Creamy Egg Salad Wrap

Enjoy a fresh and satisfying wrap featuring creamy egg salad enriched with nonfat Greek yogurt, crisp diced celery, and a tangy hint of Dijon mustard and lemon juice. The egg salad is nestled in a whole wheat wrap, creating a balanced and protein-rich meal with delightful textures and bright flavors, perfect for any time of day.

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NUTRITION

416kcal
Protein
37.5g
Fat
18.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/2 cup nonfat Greek Yogurt (~125g)

1 whole wheat wrap (approx. 60g)

1/4 cup diced Celery (~25g)

1 tsp Dijon Mustard (5g)

1 tsp Lemon Juice (5g)

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, and simmering for 9-10 minutes. Once cooked, cool the eggs in an ice bath, peel, and roughly chop.

  • 2

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

  • 3

    Mix everything thoroughly until the ingredients are evenly coated.

  • 4

    Lay the whole wheat wrap flat and spoon the egg salad mixture onto the center.

  • 5

    Fold the wrap over the filling and cut in half. Serve immediately or wrap tightly for a convenient on-the-go meal.

Protein-Packed Creamy Egg Salad Wrap

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

Protein-Packed Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Protein-Packed Creamy Egg Salad Wrap

Enjoy a fresh and satisfying wrap featuring creamy egg salad enriched with nonfat Greek yogurt, crisp diced celery, and a tangy hint of Dijon mustard and lemon juice. The egg salad is nestled in a whole wheat wrap, creating a balanced and protein-rich meal with delightful textures and bright flavors, perfect for any time of day.

NUTRITION

416kcal
Protein
37.5g
Fat
18.3g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs (~150g)

1/2 cup nonfat Greek Yogurt (~125g)

1 whole wheat wrap (approx. 60g)

1/4 cup diced Celery (~25g)

1 tsp Dijon Mustard (5g)

1 tsp Lemon Juice (5g)

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot, covering with water, bringing to a boil, and simmering for 9-10 minutes. Once cooked, cool the eggs in an ice bath, peel, and roughly chop.

  • 2

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

  • 3

    Mix everything thoroughly until the ingredients are evenly coated.

  • 4

    Lay the whole wheat wrap flat and spoon the egg salad mixture onto the center.

  • 5

    Fold the wrap over the filling and cut in half. Serve immediately or wrap tightly for a convenient on-the-go meal.