Creamy Egg Salad Wrap

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

Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Wrap

Enjoy a protein-packed and refreshing Creamy Egg Salad Wrap that's perfect for any meal of the day. Tender, hard-boiled eggs are mixed with a light nonfat Greek yogurt and a hint of mustard, combined with crisp celery for added crunch, all wrapped in a whole wheat tortilla for a satisfying and balanced bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

410kcal
Protein
34.4g
Fat
17.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 whole wheat tortilla wrap

0.5 cup nonfat Greek yogurt

1 stalk celery, diced

1 teaspoon mustard

Salt and pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Place the eggs in a small pot and cover with water. Bring to a boil and let simmer for 9-12 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and teaspoon of mustard. Mix until evenly coated.

  • 4

    Add diced celery to the egg mixture and season with salt and pepper to taste. Stir gently to combine.

  • 5

    Lay the whole wheat tortilla flat and spoon the egg salad onto the center, then fold or roll it up tightly.

  • 6

    Serve immediately or refrigerate for later enjoyment.

Creamy Egg Salad Wrap

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

Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Creamy Egg Salad Wrap

Enjoy a protein-packed and refreshing Creamy Egg Salad Wrap that's perfect for any meal of the day. Tender, hard-boiled eggs are mixed with a light nonfat Greek yogurt and a hint of mustard, combined with crisp celery for added crunch, all wrapped in a whole wheat tortilla for a satisfying and balanced bite.

NUTRITION

410kcal
Protein
34.4g
Fat
17.7g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

3 large Eggs

1 whole wheat tortilla wrap

0.5 cup nonfat Greek yogurt

1 stalk celery, diced

1 teaspoon mustard

Salt and pepper to taste

PREPARATION

  • 1

    Place the eggs in a small pot and cover with water. Bring to a boil and let simmer for 9-12 minutes until hard-boiled.

  • 2

    Once cooked, transfer the eggs to a bowl of ice water to cool. Peel and chop them coarsely.

  • 3

    In a mixing bowl, combine the chopped eggs with the nonfat Greek yogurt and teaspoon of mustard. Mix until evenly coated.

  • 4

    Add diced celery to the egg mixture and season with salt and pepper to taste. Stir gently to combine.

  • 5

    Lay the whole wheat tortilla flat and spoon the egg salad onto the center, then fold or roll it up tightly.

  • 6

    Serve immediately or refrigerate for later enjoyment.