Creamy Fresh Egg Salad Wraps

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

Creamy Fresh Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Egg Salad Wraps

Enjoy a delightful blend of creamy egg salad with crisp celery and peppery arugula wrapped in a hearty whole wheat tortilla. This versatile dish brings comfort and a burst of flavor to any meal, with a smooth texture from Greek yogurt and a zesty kick from mustard. Perfect for a nutritious start to your day, a satisfying lunch, or a light dinner.

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NUTRITION

542kcal
Protein
37.6g
Fat
24.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Plain Nonfat Greek Yogurt

1 Whole Wheat Tortilla Wrap

1/4 cup chopped Celery

1 tsp Dijon Mustard

1/2 cup packed Arugula

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and boiling for 9-10 minutes. Once cooked, place them in cold water to cool before peeling.

  • 2

    Coarsely chop the cooled eggs and transfer to a bowl.

  • 3

    Add the plain nonfat Greek yogurt and Dijon mustard to the eggs. Mix gently until well combined.

  • 4

    Fold in the finely chopped celery and arugula, and season with salt and black pepper to taste.

  • 5

    Lay the whole wheat tortilla on a clean surface. Spoon the egg salad mixture onto the center of the wrap.

  • 6

    Fold in the edges and roll up the tortilla to form a wrap. Slice in half if desired, and serve immediately.

Creamy Fresh Egg Salad Wraps

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

Creamy Fresh Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Fresh Egg Salad Wraps

Enjoy a delightful blend of creamy egg salad with crisp celery and peppery arugula wrapped in a hearty whole wheat tortilla. This versatile dish brings comfort and a burst of flavor to any meal, with a smooth texture from Greek yogurt and a zesty kick from mustard. Perfect for a nutritious start to your day, a satisfying lunch, or a light dinner.

NUTRITION

542kcal
Protein
37.6g
Fat
24.2g
Carbs
37.3g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs

1/4 cup Plain Nonfat Greek Yogurt

1 Whole Wheat Tortilla Wrap

1/4 cup chopped Celery

1 tsp Dijon Mustard

1/2 cup packed Arugula

Salt & Black Pepper to taste

PREPARATION

  • 1

    Hard boil the eggs by placing them in a saucepan, covering with water, and boiling for 9-10 minutes. Once cooked, place them in cold water to cool before peeling.

  • 2

    Coarsely chop the cooled eggs and transfer to a bowl.

  • 3

    Add the plain nonfat Greek yogurt and Dijon mustard to the eggs. Mix gently until well combined.

  • 4

    Fold in the finely chopped celery and arugula, and season with salt and black pepper to taste.

  • 5

    Lay the whole wheat tortilla on a clean surface. Spoon the egg salad mixture onto the center of the wrap.

  • 6

    Fold in the edges and roll up the tortilla to form a wrap. Slice in half if desired, and serve immediately.