Easy Egg Salad Wrap

This egg salad wrap is a lighter take on a classic, made creamy with cottage cheese instead of mayo. It’s simple, protein-packed, and perfect for a quick lunch or easy meal prep option.

Ingredients

• 2 hard-boiled eggs, one yolk removed

• 1/4 cup low-fat cottage cheese

• 1 whole wheat tortilla (about 70 calories)

• 1 tablespoon Dijon mustard

• 1/2 teaspoon dried dill or tarragon (optional)

• Salt and pepper, to taste

For serving:

• 2 cups mixed greens

• 1 Roma tomato, sliced

• 1 teaspoon balsamic vinegar

Directions

1. Chop the hard-boiled eggs and place them in a bowl.

2. Add the cottage cheese, Dijon mustard, salt, pepper, and dried herbs if using. Mix until well combined.

3. Spoon the egg salad mixture onto the center of the tortilla and roll into a wrap.

4. Serve with mixed greens and sliced tomato tossed lightly with balsamic vinegar.

Servings

Makes 1 serving.