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

Enjoy a satisfying and versatile egg salad wrap that balances creamy textures with fresh, crunchy celery and a hint of tangy Dijon. This wholesome meal makes a perfect breakfast, lunch, or dinner option with a nutritious blend of protein-packed eggs, nonfat Greek yogurt, and whole grains.

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NUTRITION

458kcal
Protein
35.7g
Fat
22.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 whole wheat wrap

1/4 cup plain nonfat Greek yogurt

1/4 cup chopped celery

1 teaspoon Dijon mustard

Salt and pepper to taste

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 9-10 minutes until hard boiled.

  • 2

    Drain the eggs and run them under cold water to cool. Peel the eggs and chop them coarsely.

  • 3

    In a bowl, combine the chopped eggs with the Greek yogurt, Dijon mustard, and chopped celery. Mix well.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay the whole wheat wrap on a plate and scoop the creamy egg salad onto the center.

  • 6

    Fold the wrap around the filling, slice in half if desired, and serve immediately.

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

Enjoy a satisfying and versatile egg salad wrap that balances creamy textures with fresh, crunchy celery and a hint of tangy Dijon. This wholesome meal makes a perfect breakfast, lunch, or dinner option with a nutritious blend of protein-packed eggs, nonfat Greek yogurt, and whole grains.

NUTRITION

458kcal
Protein
35.7g
Fat
22.2g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1 whole wheat wrap

1/4 cup plain nonfat Greek yogurt

1/4 cup chopped celery

1 teaspoon Dijon mustard

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil and cook for 9-10 minutes until hard boiled.

  • 2

    Drain the eggs and run them under cold water to cool. Peel the eggs and chop them coarsely.

  • 3

    In a bowl, combine the chopped eggs with the Greek yogurt, Dijon mustard, and chopped celery. Mix well.

  • 4

    Season the mixture with salt and pepper to taste.

  • 5

    Lay the whole wheat wrap on a plate and scoop the creamy egg salad onto the center.

  • 6

    Fold the wrap around the filling, slice in half if desired, and serve immediately.