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.
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
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.
Slice the mixed bell peppers, wash the baby spinach, and lightly shred the carrots. Set aside the vegetables.
Warm the whole wheat wrap in a dry skillet over medium heat for about 30 seconds on each side to soften.
Layer the wrap with baby spinach, bell peppers, and carrots. Arrange the grilled chicken slices evenly on top of the veggies.
Drizzle the creamy herb sauce over the filling.
Fold in the sides of the wrap and roll tightly.
Slice the wrap in half if desired and serve immediately.