Description
This low-calorie egg salad wrap is creamy, crunchy, fresh, and satisfying, perfect for a quick lunch, meal prep, or post-workout snack. It’s a protein-packed favorite that’s both light and flavorful.
Ingredients
- 6 large eggs, hard-boiled and chopped
- 1/4 cup plain Greek yogurt (unsweetened)
- 1 teaspoon Dijon mustard
- 1 celery stalk, finely diced
- 1/4 cup cucumber, chopped small
- 1 tablespoon fresh dill or parsley, chopped
- Salt and pepper to taste
- 4 whole wheat or low-carb wraps
- Handful of romaine lettuce or spinach leaves
- Optional: thin avocado slices or pickled red onion
Instructions
- After boiling and cooling your eggs, chop them into small pieces, leaving some texture.
- In a medium bowl, combine Greek yogurt, mustard, chopped dill, salt, and black pepper. Mix until smooth.
- Stir in celery and cucumber for added crunch and freshness.
- Gently fold in chopped eggs until evenly coated. Adjust seasoning as needed.
- Lay your tortilla flat, add lettuce or spinach, scoop in the egg salad, and roll tightly. Slice and serve immediately or wrap for later.
Notes
Use fresh eggs for better flavor and easier peeling. Pat celery and cucumber dry before mixing to avoid excess moisture in the wrap. The egg salad can be made ahead and stored for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: No-Cook
- Cuisine: Healthy