Peel the hard-boiled eggs and place them on a clean cutting board. Using a sharp knife, carefully chop the eggs into small, bite-sized pieces. If you enjoy a more rustic and textured egg salad, leave some slightly larger chunks of egg throughout the mixture. This creates a more satisfying bite and helps maintain the classic egg salad texture rather than turning it into a paste.

Transfer the chopped eggs to a medium mixing bowl. Add the ¼ cup of Greek yogurt and 1 teaspoon of mustard to the bowl. Using a spoon or spatula, gently stir the ingredients together until the eggs are evenly coated. The Greek yogurt should create a creamy consistency without making the mixture overly wet or runny. Mix carefully to preserve some of the egg texture while ensuring the flavors are evenly distributed.

Wash the celery stalks thoroughly under cool running water to remove any dirt or debris. Pat them dry with a clean kitchen towel or paper towel. Dice the celery into small, uniform pieces to ensure an even crunch throughout the egg salad. Add the diced celery to the bowl and gently fold it into the mixture until it is evenly distributed. The celery adds freshness, texture, and a subtle savory flavor that balances the creaminess of the egg salad.

Lay the whole wheat wraps flat on a clean work surface or cutting board. If the wraps feel stiff or cold from storage, warm them in the microwave for 10–15 seconds or in a dry skillet for a few seconds on each side. Slightly warming the wraps makes them softer, more flexible, and much easier to roll without cracking or tearing during assembly.

Divide the prepared egg salad mixture evenly among the four wraps, placing the filling slightly below the center of each tortilla. Spreading the filling in a horizontal line rather than piling it directly in the middle helps create a tighter, more secure wrap. Be careful not to overfill the wraps, as too much filling can make them difficult to roll and more likely to burst open while eating.

Fold the left and right sides of each wrap inward over the filling to help keep everything contained. Starting from the edge closest to you, roll the wrap tightly upward while gently tucking the filling inward with your fingers as you go. Continue rolling until the wrap is completely sealed. Rolling the wraps firmly but gently helps them hold their shape and makes them easier to pack for meal prep or on-the-go meals.

If desired, use a sharp knife to slice each wrap in half diagonally for a more appealing presentation and easier serving. Serve the wraps immediately while they are fresh, or individually wrap them in parchment paper, foil, or plastic wrap for convenient meal prep. Store them in the refrigerator until ready to enjoy. These high-protein egg salad wraps make an excellent grab-and-go lunch, quick dinner, or satisfying snack that will help keep you full and energized for hours.