Healthy Creamy Egg Salad Wrap

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

Healthy Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Egg Salad Wrap

Enjoy a wholesome egg salad wrapped in a tender whole wheat tortilla. This creamy, tangy filling of hard-boiled eggs, non-fat Greek yogurt, crisp celery, and a hint of mustard is accented with fresh lettuce, providing a delightful balance of textures and flavors. Perfect for breakfast, lunch, or dinner!

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NUTRITION

243kcal
Protein
17.8g
Fat
8.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup non-fat Greek yogurt

1 whole wheat wrap

1 stalk celery, diced

1 tsp Dijon mustard

1 cup mixed greens

Salt, pinch

Black pepper, pinch

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PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water; bring to a boil over medium-high heat.

  • 2

    Once boiling, reduce heat to a simmer and cook for 9-12 minutes until hard-boiled. Drain and cool the eggs under cold water.

  • 3

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 4

    In a bowl, mix the chopped eggs with the non-fat Greek yogurt and Dijon mustard.

  • 5

    Stir in the diced celery, and season with salt and black pepper to taste.

  • 6

    Lay the whole wheat wrap on a flat surface, and spread a layer of mixed greens down the center.

  • 7

    Spoon the creamy egg salad mixture onto the greens, then roll the wrap tightly around the filling.

  • 8

    Cut the wrap in half if desired and serve immediately.

Healthy Creamy Egg Salad Wrap

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

Healthy Creamy Egg Salad Wrap

YOUR SOLIN GENERATED RECIPE

Healthy Creamy Egg Salad Wrap

Enjoy a wholesome egg salad wrapped in a tender whole wheat tortilla. This creamy, tangy filling of hard-boiled eggs, non-fat Greek yogurt, crisp celery, and a hint of mustard is accented with fresh lettuce, providing a delightful balance of textures and flavors. Perfect for breakfast, lunch, or dinner!

NUTRITION

243kcal
Protein
17.8g
Fat
8.4g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

4 large eggs

1/4 cup non-fat Greek yogurt

1 whole wheat wrap

1 stalk celery, diced

1 tsp Dijon mustard

1 cup mixed greens

Salt, pinch

Black pepper, pinch

PREPARATION

  • 1

    Place the eggs in a saucepan and cover with water; bring to a boil over medium-high heat.

  • 2

    Once boiling, reduce heat to a simmer and cook for 9-12 minutes until hard-boiled. Drain and cool the eggs under cold water.

  • 3

    Peel the cooled eggs and chop them into bite-sized pieces.

  • 4

    In a bowl, mix the chopped eggs with the non-fat Greek yogurt and Dijon mustard.

  • 5

    Stir in the diced celery, and season with salt and black pepper to taste.

  • 6

    Lay the whole wheat wrap on a flat surface, and spread a layer of mixed greens down the center.

  • 7

    Spoon the creamy egg salad mixture onto the greens, then roll the wrap tightly around the filling.

  • 8

    Cut the wrap in half if desired and serve immediately.