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Easy High-Protein Egg Salad Wrap Recipe for Quick Healthy Lunches

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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.

Ingredients

Scale
  • 6 large eggs, hard-boiled and cooled
  • ½ cup plain Greek yogurt (full-fat or low-fat)
  • 1 tablespoon Dijon mustard
  • 2 stalks celery, finely chopped
  • 2 green onions, thinly sliced
  • 1 tablespoon fresh dill or parsley, chopped (optional)
  • Salt and black pepper to taste
  • 4 large whole wheat or spinach tortillas
  • Optional: 1 teaspoon fresh lemon juice
  • Optional: Pinch of smoked paprika

Instructions

  1. Place 6 large eggs in a medium pot and cover with cold water by about an inch (240 ml). Bring to a boil over medium-high heat, then cover the pot and remove from heat. Let sit for 10-12 minutes.
  2. Drain and transfer eggs to an ice bath to cool for 5 minutes.
  3. Peel the eggs and roughly chop them, keeping some chunkiness for texture.
  4. Finely chop celery stalks and slice green onions thinly. Chop fresh dill or parsley if using.
  5. In a mixing bowl, combine chopped eggs, Greek yogurt, Dijon mustard, celery, green onions, and herbs. Stir gently but thoroughly.
  6. Season with salt and black pepper to taste. Add lemon juice and smoked paprika if desired.
  7. Lay out tortillas on a clean surface. Spoon about ½ cup of egg salad onto the center of each wrap. Fold sides in and roll tightly.
  8. Cut wraps in half diagonally for serving or pack whole for on-the-go lunches.

Notes

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.

Nutrition

Keywords: egg salad wrap, high protein lunch, healthy lunch wrap, Greek yogurt egg salad, quick lunch recipe, easy egg salad, protein-packed wrap