Egg Salad Wrap
A classic but lightened!
Nutrition (per serving):
Total Fat: 20.6g
2 boiled eggs
1 tsp Dijon
1 tbsp nonfat Plain Greek Yogurt
1 small stalk diced celery
1 tsp fresh dill (can use dried)
1 lettuce leaf - chopped or torn
1 whole wheat tortilla
Combine the eggs, dijon, and yogurt in a small bowl and mash until combined.
Add in the celery and dill. Add Himalayan salt and pepper to taste.
Spread the avocado on the tortilla, add the lettuce and the egg mixture.
Fold in the ends and rollup.