Creamy Avocado Egg Salad Wholewheat Wrap

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

Creamy Avocado Egg Salad Wholewheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Egg Salad Wholewheat Wrap

Enjoy a balanced fusion of creamy avocado and protein-packed egg salad wrapped in whole wheat. Zested with lemon and fresh celery, this wrap delivers a delightful texture and tangy flavor perfect for any meal of the day.

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NUTRITION

530kcal
Protein
26.7g
Fat
24.7g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/2 medium ripe avocado

1 whole wheat wrap

1/2 cup nonfat plain Greek yogurt

1 stalk celery, finely chopped

1 tbsp lemon juice

Salt and pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of water, bringing to a boil, and simmering for 10 minutes. Once done, cool and peel the eggs.

  • 2

    In a bowl, chop the eggs roughly and combine with the creamy flesh of the avocado mashed with a fork.

  • 3

    Mix in the nonfat Greek yogurt to achieve a creamy consistency, then add finely chopped celery and lemon juice.

  • 4

    Season the mixture with salt and pepper to taste. Stir well to incorporate all flavors evenly.

  • 5

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

  • 6

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

Creamy Avocado Egg Salad Wholewheat Wrap

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

Creamy Avocado Egg Salad Wholewheat Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Avocado Egg Salad Wholewheat Wrap

Enjoy a balanced fusion of creamy avocado and protein-packed egg salad wrapped in whole wheat. Zested with lemon and fresh celery, this wrap delivers a delightful texture and tangy flavor perfect for any meal of the day.

NUTRITION

530kcal
Protein
26.7g
Fat
24.7g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

2 large eggs

1/2 medium ripe avocado

1 whole wheat wrap

1/2 cup nonfat plain Greek yogurt

1 stalk celery, finely chopped

1 tbsp lemon juice

Salt and pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a pot of water, bringing to a boil, and simmering for 10 minutes. Once done, cool and peel the eggs.

  • 2

    In a bowl, chop the eggs roughly and combine with the creamy flesh of the avocado mashed with a fork.

  • 3

    Mix in the nonfat Greek yogurt to achieve a creamy consistency, then add finely chopped celery and lemon juice.

  • 4

    Season the mixture with salt and pepper to taste. Stir well to incorporate all flavors evenly.

  • 5

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

  • 6

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