High-Protein Creamy Egg Salad Wraps

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

High-Protein Creamy Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Egg Salad Wraps

Enjoy a creamy, protein-packed egg salad wrapped in a whole wheat tortilla with crunchy celery and a hint of tangy Dijon mustard. This versatile dish is perfect for breakfast, lunch, or dinner and delivers a satisfying blend of textures and flavors.

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NUTRITION

462kcal
Protein
34.9g
Fat
23.2g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (61g)

1 Whole Wheat Wrap (50g)

1 Celery stalk (40g)

2 tbsp Red Onion (20g)

1 tsp Dijon Mustard (5g)

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 over medium heat, then simmer for 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, immerse the eggs in cold water for a few minutes to cool, then peel and chop coarsely.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, finely chopped celery, and red onion.

  • 4

    Season with salt and pepper, then mix until all ingredients are well incorporated.

  • 5

    Lay the whole wheat wrap flat and evenly spread the egg salad mixture onto it.

  • 6

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

High-Protein Creamy Egg Salad Wraps

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

High-Protein Creamy Egg Salad Wraps

YOUR SOLIN GENERATED RECIPE

High-Protein Creamy Egg Salad Wraps

Enjoy a creamy, protein-packed egg salad wrapped in a whole wheat tortilla with crunchy celery and a hint of tangy Dijon mustard. This versatile dish is perfect for breakfast, lunch, or dinner and delivers a satisfying blend of textures and flavors.

NUTRITION

462kcal
Protein
34.9g
Fat
23.2g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

4 large Eggs (200g total)

1/4 cup Nonfat Greek Yogurt (61g)

1 Whole Wheat Wrap (50g)

1 Celery stalk (40g)

2 tbsp Red Onion (20g)

1 tsp Dijon Mustard (5g)

Salt and Pepper to taste

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat, then simmer for 9-10 minutes for hard-boiled eggs.

  • 2

    Once cooked, immerse the eggs in cold water for a few minutes to cool, then peel and chop coarsely.

  • 3

    In a medium bowl, combine the chopped eggs, nonfat Greek yogurt, Dijon mustard, finely chopped celery, and red onion.

  • 4

    Season with salt and pepper, then mix until all ingredients are well incorporated.

  • 5

    Lay the whole wheat wrap flat and evenly spread the egg salad mixture onto it.

  • 6

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