Herb-Grilled Chicken and Crispy Veggie Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Grilled Chicken and Crispy Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken and Crispy Veggie Wrap

Enjoy a refreshing and satisfying wrap featuring perfectly herb-grilled chicken nestled in a low-calorie whole wheat tortilla, complemented by a vibrant medley of crispy red bell pepper, cucumber, and romaine lettuce. Finished with a zesty herb-infused Greek yogurt dressing, this wrap delivers a balanced blend of lean protein, crunchy veggies, and tangy flavor - a hearty choice for any mealtime.

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NUTRITION

338kcal
Protein
39.3g
Fat
7.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast (grilled)

1 whole wheat tortilla (50g)

1 red bell pepper (50g, sliced)

1 cucumber (50g, sliced)

1 cup romaine lettuce (30g)

2 tbsp low-fat Greek yogurt

2 tbsp fresh mixed herbs (parsley, dill, chives)

1 tsp lemon juice

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Optionally, add a pinch of your favorite dried herbs if desired.

  • 3

    Grill the chicken breast for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let it rest for a few minutes before slicing into strips.

  • 4

    While the chicken is resting, prepare the veggies: slice the red bell pepper, cucumber, and tear the romaine lettuce into bite-sized pieces.

  • 5

    In a small bowl, mix the low-fat Greek yogurt with the fresh herbs and lemon juice to create a zesty herb dressing.

  • 6

    Warm the whole wheat tortilla briefly on the grill or in a dry skillet to make it more pliable.

  • 7

    Assemble the wrap by layering the sliced chicken, red bell pepper, cucumber, and romaine lettuce on the tortilla. Drizzle the herb yogurt dressing over the filling.

  • 8

    Roll the tortilla tightly around the filling. Slice in half if desired and serve immediately.

Herb-Grilled Chicken and Crispy Veggie Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Grilled Chicken and Crispy Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken and Crispy Veggie Wrap

Enjoy a refreshing and satisfying wrap featuring perfectly herb-grilled chicken nestled in a low-calorie whole wheat tortilla, complemented by a vibrant medley of crispy red bell pepper, cucumber, and romaine lettuce. Finished with a zesty herb-infused Greek yogurt dressing, this wrap delivers a balanced blend of lean protein, crunchy veggies, and tangy flavor - a hearty choice for any mealtime.

NUTRITION

338kcal
Protein
39.3g
Fat
7.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

100g Chicken Breast (grilled)

1 whole wheat tortilla (50g)

1 red bell pepper (50g, sliced)

1 cucumber (50g, sliced)

1 cup romaine lettuce (30g)

2 tbsp low-fat Greek yogurt

2 tbsp fresh mixed herbs (parsley, dill, chives)

1 tsp lemon juice

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt, pepper, and a squeeze of lemon juice. Optionally, add a pinch of your favorite dried herbs if desired.

  • 3

    Grill the chicken breast for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C). Once cooked, let it rest for a few minutes before slicing into strips.

  • 4

    While the chicken is resting, prepare the veggies: slice the red bell pepper, cucumber, and tear the romaine lettuce into bite-sized pieces.

  • 5

    In a small bowl, mix the low-fat Greek yogurt with the fresh herbs and lemon juice to create a zesty herb dressing.

  • 6

    Warm the whole wheat tortilla briefly on the grill or in a dry skillet to make it more pliable.

  • 7

    Assemble the wrap by layering the sliced chicken, red bell pepper, cucumber, and romaine lettuce on the tortilla. Drizzle the herb yogurt dressing over the filling.

  • 8

    Roll the tortilla tightly around the filling. Slice in half if desired and serve immediately.