Creamy Dill Egg Salad Wraps

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

Creamy Dill Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Wraps

Enjoy a fresh twist on classic egg salad by combining perfectly hard-boiled eggs with creamy nonfat Greek yogurt, crisp celery, and fragrant dill. Wrapped in a whole wheat tortilla, this dish offers a satisfying blend of textures and flavors, making it an ideal meal for any time of day.

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NUTRITION

483kcal
Protein
35.5g
Fat
24.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup plain nonfat Greek yogurt

1 medium whole wheat tortilla

1/4 cup chopped celery

1 tbsp fresh dill

1 tsp lemon juice

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 10-12 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with the plain nonfat Greek yogurt, chopped celery, fresh dill, and lemon juice. Season with salt and pepper to taste.

  • 4

    Mix until the ingredients are well incorporated to form a creamy egg salad.

  • 5

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

  • 6

    Fold or roll the tortilla around the filling, and serve immediately.

Creamy Dill Egg Salad Wraps

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

Creamy Dill Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Dill Egg Salad Wraps

Enjoy a fresh twist on classic egg salad by combining perfectly hard-boiled eggs with creamy nonfat Greek yogurt, crisp celery, and fragrant dill. Wrapped in a whole wheat tortilla, this dish offers a satisfying blend of textures and flavors, making it an ideal meal for any time of day.

NUTRITION

483kcal
Protein
35.5g
Fat
24.3g
Carbs
28.9g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup plain nonfat Greek yogurt

1 medium whole wheat tortilla

1/4 cup chopped celery

1 tbsp fresh dill

1 tsp lemon juice

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer for about 10-12 minutes until hard-boiled.

  • 2

    Drain the hot water and transfer the eggs to a bowl of ice water to cool. Once cool, peel the eggs and roughly chop them.

  • 3

    In a mixing bowl, combine the chopped eggs with the plain nonfat Greek yogurt, chopped celery, fresh dill, and lemon juice. Season with salt and pepper to taste.

  • 4

    Mix until the ingredients are well incorporated to form a creamy egg salad.

  • 5

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

  • 6

    Fold or roll the tortilla around the filling, and serve immediately.