A quick and easy high-protein egg salad wrap made with Greek yogurt instead of mayo, perfect for a healthy, filling lunch on the go.
To speed up prep, hard boil eggs the night before or use pre-cooked peeled eggs. Add extra Greek yogurt if the salad feels dry. Warm tortillas slightly before wrapping to avoid tearing. Wrap leftovers tightly and consume within 1-2 days to prevent sogginess.
Keywords: egg salad wrap, high protein lunch, healthy lunch wrap, Greek yogurt egg salad, quick lunch recipe, easy egg salad, protein-packed wrap