Egg Salad Lettuce Wrap
This egg salad lettuce wrap is a meatless keto lunch recipe loaded with low carb egg salad, keto bread, and fresh sprouts. A vegetarian high protein wrap recipe that is creamy, delicious, and perfect for meal prep lunches.
Servings: 3 servings
Calories: 231kcal
Cost: $2
Ingredients
- 6 hardboiled eggs shells removed and rinsed
- 1/2 cup chopped celery
- 2 tablespoons mayonnaise
- 1 tablespoon yellow mustard
- 1 tablespoon relish you can use dill or sugar free sweet relish for keto
- 1/3 teaspoon onion powder
- Sea Salt and Black Pepper
- 18 large pieces romaine lettuce or any large-leaf lettuce like butter or iceberg
Instructions
- In a large bowl, add the hardboiled eggs. With a fork, mash the eggs a few times each to break them up into smaller pieces.
- Add the celery, onion powder, bell pepper, mayonnaise, mustard, relish. Stir well to combine, ensuring the dressing evenly coats the eggs.
- Taste and add salt and pepper if desired.
- For the wrap, lay out 7-8 large lettuce leaves per sandwich. I like to place a piece of tin foil down and then add the lettuce on top of the foil (it makes rolling the wrap easier). Add the egg salad to each wrap in the center of the lettuce. Using the tin foil, life one side of the foil up, and fold it over the egg salad, rolling the rest of the lettuce around the egg salad into a wrap. Enjoy!
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 1g | Protein: 13g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 377mg | Sodium: 309mg | Potassium: 199mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1136IU | Vitamin C: 1mg | Calcium: 63mg | Iron: 1mg