Creamy Egg Salad Whole Grain Wrap

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

Creamy Egg Salad Whole Grain Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Whole Grain Wrap

Enjoy a balanced and satisfying meal with a twist on classic egg salad wrapped in a whole grain tortilla. This creamy egg salad, enriched with a touch of nonfat Greek yogurt and crisp celery, delivers a delightful mix of textures and flavors, making it perfect for breakfast, lunch, or dinner.

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NUTRITION

453kcal
Protein
36g
Fat
23.2g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 whole grain wrap

1/4 cup diced celery

1 tsp Dijon mustard

Salt and pepper to taste

2 lettuce leaves (optional)

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PREPARATION

  • 1

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

  • 2

    Drain and cool the eggs under cold running water. Peel and chop them roughly.

  • 3

    In a bowl, mix the chopped eggs with Greek yogurt and Dijon mustard. Add diced celery, and season with salt and pepper.

  • 4

    For an extra crunch and freshness, add chopped lettuce or serve the egg salad on top of lettuce leaves.

  • 5

    Spoon the creamy egg salad onto the whole grain wrap and roll it up tightly. Slice in half if desired, and enjoy your nutritious meal.

Creamy Egg Salad Whole Grain Wrap

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

Creamy Egg Salad Whole Grain Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Whole Grain Wrap

Enjoy a balanced and satisfying meal with a twist on classic egg salad wrapped in a whole grain tortilla. This creamy egg salad, enriched with a touch of nonfat Greek yogurt and crisp celery, delivers a delightful mix of textures and flavors, making it perfect for breakfast, lunch, or dinner.

NUTRITION

453kcal
Protein
36g
Fat
23.2g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup nonfat Greek yogurt

1 whole grain wrap

1/4 cup diced celery

1 tsp Dijon mustard

Salt and pepper to taste

2 lettuce leaves (optional)

PREPARATION

  • 1

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

  • 2

    Drain and cool the eggs under cold running water. Peel and chop them roughly.

  • 3

    In a bowl, mix the chopped eggs with Greek yogurt and Dijon mustard. Add diced celery, and season with salt and pepper.

  • 4

    For an extra crunch and freshness, add chopped lettuce or serve the egg salad on top of lettuce leaves.

  • 5

    Spoon the creamy egg salad onto the whole grain wrap and roll it up tightly. Slice in half if desired, and enjoy your nutritious meal.