Creamy Egg Salad Whole Wheat Wrap

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

Creamy Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Whole Wheat Wrap

Savor the simplicity of creamy egg salad wrapped in a hearty whole wheat tortilla. This versatile dish, featuring hard-boiled eggs, a touch of tangy Greek yogurt, crisp celery, and a zing of Dijon mustard, delivers a satisfying combination of textures and flavors that make it perfect for breakfast, lunch, or dinner.

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NUTRITION

451kcal
Protein
34.5g
Fat
22.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx 200g)

1 Whole Wheat Wrap (70g)

1/4 cup Plain Nonfat Greek Yogurt (62g)

1/4 cup diced Celery (25g)

1 tsp Dijon Mustard (5g)

Salt and Pepper to taste

1 tbsp Fresh Chives (optional, 3g)

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PREPARATION

  • 1

    Hard-boil the eggs by placing them in a saucepan, covering with water, and boiling for about 9-12 minutes until fully cooked. Once done, drain and place them in an ice bath to cool.

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs with the Greek yogurt, diced celery, Dijon mustard, and fresh chives if using.

  • 4

    Season the mixture with salt and pepper to taste, then gently stir until all ingredients are well incorporated.

  • 5

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

  • 6

    Fold the wrap neatly and serve immediately, or chill for later consumption.

Creamy Egg Salad Whole Wheat Wrap

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

Creamy Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Whole Wheat Wrap

Savor the simplicity of creamy egg salad wrapped in a hearty whole wheat tortilla. This versatile dish, featuring hard-boiled eggs, a touch of tangy Greek yogurt, crisp celery, and a zing of Dijon mustard, delivers a satisfying combination of textures and flavors that make it perfect for breakfast, lunch, or dinner.

NUTRITION

451kcal
Protein
34.5g
Fat
22.8g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (approx 200g)

1 Whole Wheat Wrap (70g)

1/4 cup Plain Nonfat Greek Yogurt (62g)

1/4 cup diced Celery (25g)

1 tsp Dijon Mustard (5g)

Salt and Pepper to taste

1 tbsp Fresh Chives (optional, 3g)

PREPARATION

  • 1

    Hard-boil the eggs by placing them in a saucepan, covering with water, and boiling for about 9-12 minutes until fully cooked. Once done, drain and place them in an ice bath to cool.

  • 2

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

  • 3

    In a mixing bowl, combine the chopped eggs with the Greek yogurt, diced celery, Dijon mustard, and fresh chives if using.

  • 4

    Season the mixture with salt and pepper to taste, then gently stir until all ingredients are well incorporated.

  • 5

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

  • 6

    Fold the wrap neatly and serve immediately, or chill for later consumption.