Creamy Dill Egg Salad Whole Wheat Wrap

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

Creamy Dill Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Whole Wheat Wrap

Savor a delightful blend of creamy egg salad enhanced with fresh dill, crisp celery, and a subtle zing of lemon, all wrapped in a wholesome whole wheat tortilla. This versatile dish provides a satisfying balance of protein and flavor for any meal of the day.

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NUTRITION

458kcal
Protein
34.3g
Fat
23.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

3 tbsp Plain Nonfat Greek Yogurt (45g)

1 Whole Wheat Wrap (60g)

1 stalk Celery (40g)

1 small Red Onion (30g)

2 tsp Fresh Dill (2g)

1 tsp Lemon Juice (5g)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes. Drain and cool under running cold water.

  • 2

    Peel and chop the eggs once cooled. Dice the celery and red onion finely, and roughly chop the fresh dill.

  • 3

    In a bowl, combine the chopped eggs, celery, red onion, and dill. Add the Greek yogurt and lemon juice, and gently mix to create a creamy consistency. Season with salt and pepper to taste.

  • 4

    Lay the whole wheat wrap flat and evenly spread the egg salad mixture across the surface.

  • 5

    Roll up the wrap tightly, slice in half if desired, and serve immediately.

Creamy Dill Egg Salad Whole Wheat Wrap

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

Creamy Dill Egg Salad Whole Wheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Whole Wheat Wrap

Savor a delightful blend of creamy egg salad enhanced with fresh dill, crisp celery, and a subtle zing of lemon, all wrapped in a wholesome whole wheat tortilla. This versatile dish provides a satisfying balance of protein and flavor for any meal of the day.

NUTRITION

458kcal
Protein
34.3g
Fat
23.8g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g)

3 tbsp Plain Nonfat Greek Yogurt (45g)

1 Whole Wheat Wrap (60g)

1 stalk Celery (40g)

1 small Red Onion (30g)

2 tsp Fresh Dill (2g)

1 tsp Lemon Juice (5g)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan and covering with water. Bring to a boil, then reduce heat and simmer for 9-12 minutes. Drain and cool under running cold water.

  • 2

    Peel and chop the eggs once cooled. Dice the celery and red onion finely, and roughly chop the fresh dill.

  • 3

    In a bowl, combine the chopped eggs, celery, red onion, and dill. Add the Greek yogurt and lemon juice, and gently mix to create a creamy consistency. Season with salt and pepper to taste.

  • 4

    Lay the whole wheat wrap flat and evenly spread the egg salad mixture across the surface.

  • 5

    Roll up the wrap tightly, slice in half if desired, and serve immediately.