Name: High protein egg salad wraps
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 2 large eggs; 5 large egg whites; 3 tbsp nonfat Greek yogurt; 1 1/2 tsp Dijon mustard; 1 stalk celery, finely diced; 1 green onions, thinly sliced; 3/4 tsp salt; 1/4 tsp black pepper; 3/4 tsp lemon juice; 2 large low-carb tortillas; 1 oz romaine lettuce, shredded; 1 3/4 cups water; 4 olive oil cooking sprays

Instructions

Prep 15 min · Cook 10 min

Place the whole eggs in a small pot and cover with water. Bring to a boil, then cover the pot and remove from the heat. Let stand for 10 minutes.
While the eggs stand, coat an 8 inch microwave safe dish with cooking spray. Whisk the egg whites with a pinch of the salt. Microwave for 2 minutes, then in 30 second bursts until opaque and firm in the center. Let cool, then chop into half inch pieces. Done when fully set and opaque.
Drain the boiled eggs and run under cold water for 3 minutes until cool to the touch. Peel the eggs and roughly chop them.
In a mixing bowl, combine the chopped whole eggs, chopped egg whites, Greek yogurt, mustard, celery, green onion, lemon juice, black pepper, and the remaining salt. Stir until creamy and well combined.
Warm the tortillas in the microwave for 10 seconds until pliable. Layer the lettuce on the bottom third of each tortilla. Top with the egg salad. Fold in the sides, roll tightly, and cut each wrap in half on the diagonal.

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Ingredients

Instructions

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