Fresh Rainbow Veggie Wrap with Creamy Herb Sauce

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

Fresh Rainbow Veggie Wrap with Creamy Herb Sauce

YOUR SOLIN GENERATED RECIPE

Fresh Rainbow Veggie Wrap with Creamy Herb Sauce

Enjoy a vibrant wrap bursting with crisp rainbow veggies, tender grilled chicken, and a luxurious creamy herb sauce. This wrap delivers a refreshing crunch and tangy, herbaceous flavor that’s perfect for a nourishing meal any time of day.

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NUTRITION

459kcal
Protein
37.4g
Fat
13.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Wrap (70g)

3 ounces Grilled Chicken Breast (85g)

0.5 cup Mixed Bell Peppers (75g)

1 cup Baby Spinach (30g)

0.25 cup Shredded Carrots (30g)

0.25 piece Avocado (50g)

2 tbsp Nonfat Greek Yogurt (28g)

2 tbsp Fresh Herbs

1 tsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Prepare the creamy herb sauce by mashing the avocado in a small bowl and mixing in the nonfat Greek yogurt, chopped fresh herbs, lemon juice, salt, and pepper until smooth.

  • 2

    Slice the mixed bell peppers, wash the baby spinach, and lightly shred the carrots. Set aside the vegetables.

  • 3

    Warm the whole wheat wrap in a dry skillet over medium heat for about 30 seconds on each side to soften.

  • 4

    Layer the wrap with baby spinach, bell peppers, and carrots. Arrange the grilled chicken slices evenly on top of the veggies.

  • 5

    Drizzle the creamy herb sauce over the filling.

  • 6

    Fold in the sides of the wrap and roll tightly.

  • 7

    Slice the wrap in half if desired and serve immediately.

Fresh Rainbow Veggie Wrap with Creamy Herb Sauce

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

Fresh Rainbow Veggie Wrap with Creamy Herb Sauce

YOUR SOLIN GENERATED RECIPE

Fresh Rainbow Veggie Wrap with Creamy Herb Sauce

Enjoy a vibrant wrap bursting with crisp rainbow veggies, tender grilled chicken, and a luxurious creamy herb sauce. This wrap delivers a refreshing crunch and tangy, herbaceous flavor that’s perfect for a nourishing meal any time of day.

NUTRITION

459kcal
Protein
37.4g
Fat
13.9g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

1 Whole Wheat Wrap (70g)

3 ounces Grilled Chicken Breast (85g)

0.5 cup Mixed Bell Peppers (75g)

1 cup Baby Spinach (30g)

0.25 cup Shredded Carrots (30g)

0.25 piece Avocado (50g)

2 tbsp Nonfat Greek Yogurt (28g)

2 tbsp Fresh Herbs

1 tsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Prepare the creamy herb sauce by mashing the avocado in a small bowl and mixing in the nonfat Greek yogurt, chopped fresh herbs, lemon juice, salt, and pepper until smooth.

  • 2

    Slice the mixed bell peppers, wash the baby spinach, and lightly shred the carrots. Set aside the vegetables.

  • 3

    Warm the whole wheat wrap in a dry skillet over medium heat for about 30 seconds on each side to soften.

  • 4

    Layer the wrap with baby spinach, bell peppers, and carrots. Arrange the grilled chicken slices evenly on top of the veggies.

  • 5

    Drizzle the creamy herb sauce over the filling.

  • 6

    Fold in the sides of the wrap and roll tightly.

  • 7

    Slice the wrap in half if desired and serve immediately.