Skip to main contentSkip to footer
Join now
Join now
Join now & get access to 13,000+ healthy, delicious recipes
Photo of Egg salad wraps by WW

Egg salad wraps

3
Points®
Total Time
15 min
Prep
15 min
Serves
4
Difficulty
Easy
One thing we love about serving egg salad in a wrap instead of between bread slices is that you can accommodate more veggies—in this case, a hefty amount of crisp lettuce is rolled into each tortilla. In place of the typical mayo, we use Greek yogurt, which provides tang (no need for lemon juice) and added protein.

Ingredients

Hard boiled egg

8 large egg(s), halved

Plain fat free Greek yogurt

½ cup(s)

Dijon mustard

1 Tbsp

Kosher salt

½ tsp

Black pepper

¼ tsp

Scallions

¼ cup(s), chopped, finely chopped

Chopped dill pickle

¼ cup(s)

Dill

2 Tbsp, chopped (or 1 tsp dried dill)

10" high fiber, low carb flour tortilla

4 tortilla(s)

Romaine lettuce

2⅔ cup(s), shredded

Instructions

  1. Place the egg yolks in a medium bowl; mash with a fork until smooth. Stir in the yogurt, mustard, salt, and black pepper. Chop the egg whites. Add the egg whites, scallions, pickles, and dill to the yolk mixture; stir until well combined. Divide the egg mixture evenly among the tortillas; top each with ⅔ cup lettuce and roll up. Cut each wrap in half.
  2. Serving size: 1 wrap (2 halves)

People Also Like

People Also Like