Herb-Grilled Chicken and Crispy Vegetable Wrap

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

Herb-Grilled Chicken and Crispy Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken and Crispy Vegetable Wrap

Enjoy a vibrant wrap featuring tender herb-grilled chicken paired with a crisp medley of fresh vegetables, all bundled into a whole wheat wrap and finished with a light Greek yogurt drizzle. This meal balances savory, tangy herbs with the natural crunch of veggies for a satisfying bite.

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NUTRITION

398kcal
Protein
43.7g
Fat
11.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 cup Fresh Spinach

1/2 medium Red Bell Pepper (sliced)

1/2 cup Cucumber (sliced)

2 tbsp Nonfat Greek Yogurt

1 tbsp Mixed Herbs (Basil, Oregano)

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with olive oil, mixed herbs, salt, and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the juices run clear.

  • 4

    Let the chicken rest for a few minutes before slicing it into thin strips.

  • 5

    While the chicken rests, prepare your vegetables by washing and slicing the spinach, red bell pepper, and cucumber.

  • 6

    Lay out the whole wheat tortilla and spread the nonfat Greek yogurt evenly over it.

  • 7

    Place the fresh spinach, sliced red bell pepper, and cucumber on the tortilla.

  • 8

    Layer the sliced chicken on top of the vegetables.

  • 9

    Roll the tortilla tightly to form a wrap, and if desired, grill the wrap for 1-2 minutes on each side for added crispiness.

  • 10

    Slice in half and serve immediately.

Herb-Grilled Chicken and Crispy Vegetable Wrap

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

Herb-Grilled Chicken and Crispy Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken and Crispy Vegetable Wrap

Enjoy a vibrant wrap featuring tender herb-grilled chicken paired with a crisp medley of fresh vegetables, all bundled into a whole wheat wrap and finished with a light Greek yogurt drizzle. This meal balances savory, tangy herbs with the natural crunch of veggies for a satisfying bite.

NUTRITION

398kcal
Protein
43.7g
Fat
11.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 cup Fresh Spinach

1/2 medium Red Bell Pepper (sliced)

1/2 cup Cucumber (sliced)

2 tbsp Nonfat Greek Yogurt

1 tbsp Mixed Herbs (Basil, Oregano)

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Rub the chicken breast with olive oil, mixed herbs, salt, and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side or until fully cooked and the juices run clear.

  • 4

    Let the chicken rest for a few minutes before slicing it into thin strips.

  • 5

    While the chicken rests, prepare your vegetables by washing and slicing the spinach, red bell pepper, and cucumber.

  • 6

    Lay out the whole wheat tortilla and spread the nonfat Greek yogurt evenly over it.

  • 7

    Place the fresh spinach, sliced red bell pepper, and cucumber on the tortilla.

  • 8

    Layer the sliced chicken on top of the vegetables.

  • 9

    Roll the tortilla tightly to form a wrap, and if desired, grill the wrap for 1-2 minutes on each side for added crispiness.

  • 10

    Slice in half and serve immediately.