YOUR SOLIN GENERATED RECIPE
Fresh Creamy Egg Salad Wraps
Enjoy a revitalizing twist on classic egg salad, perfectly balanced with creamy nonfat Greek yogurt, crisp celery, and tangy Dijon mustard, all wrapped in a warm whole wheat tortilla. This dish offers a delightful mix of textures and flavors for a fresh and satisfying meal any time of day.
INGREDIENTS
3 large eggs
1/2 cup nonfat Greek yogurt
1 whole wheat wrap
1/2 stalk celery, chopped
1 green onion, chopped
1 teaspoon Dijon mustard
Salt and pepper to taste
PREPARATION
Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce the heat and simmer for 10 minutes until hard boiled.
Drain the hot water and place the eggs in a bowl of ice water to cool. Once cooled, peel the eggs and chop them roughly.
In a medium bowl, combine the chopped eggs with nonfat Greek yogurt, chopped celery, green onion, and Dijon mustard. Season with salt and pepper and mix until well incorporated.
Warm the whole wheat wrap slightly in the microwave or on a skillet to make it pliable.
Spoon the creamy egg salad onto the center of the wrap. Roll the wrap tightly, slice in half if desired, and serve immediately.