Herb-Grilled Chicken Lettuce Wrap

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

Herb-Grilled Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Lettuce Wrap

Enjoy a vibrant, protein-packed wrap featuring tender herb-grilled chicken nestled in crisp romaine leaves, accented by fresh tomato, cucumber, and a creamy touch of Greek yogurt, all rounded out with a bed of nutty quinoa. This balanced dish offers a burst of flavors and textures perfect for a nourishing meal any time of day.

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NUTRITION

347kcal
Protein
48.6g
Fat
6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 large leaves Romaine Lettuce

1/2 medium Tomato

1/4 cup Cucumber Slices

2 tablespoons Plain Greek Yogurt

1/2 cup Cooked Quinoa

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast with mixed dried herbs, salt, and pepper. Lightly oil the grill surface if needed.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the wrap ingredients by washing and drying the romaine lettuce leaves, slicing the tomato, and chopping the cucumber.

  • 5

    In a small bowl, mix the Greek yogurt with a pinch of salt, pepper, and extra herbs if desired to create a light dressing.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    To assemble the wrap, lay out the lettuce leaves, layer with quinoa, add the chicken strips, tomato slices, and cucumber pieces, then drizzle with the Greek yogurt dressing.

  • 8

    Serve immediately while warm for a satisfying and balanced meal.

Herb-Grilled Chicken Lettuce Wrap

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

Herb-Grilled Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Herb-Grilled Chicken Lettuce Wrap

Enjoy a vibrant, protein-packed wrap featuring tender herb-grilled chicken nestled in crisp romaine leaves, accented by fresh tomato, cucumber, and a creamy touch of Greek yogurt, all rounded out with a bed of nutty quinoa. This balanced dish offers a burst of flavors and textures perfect for a nourishing meal any time of day.

NUTRITION

347kcal
Protein
48.6g
Fat
6g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 ounces Chicken Breast

2 large leaves Romaine Lettuce

1/2 medium Tomato

1/4 cup Cucumber Slices

2 tablespoons Plain Greek Yogurt

1/2 cup Cooked Quinoa

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the chicken breast with mixed dried herbs, salt, and pepper. Lightly oil the grill surface if needed.

  • 3

    Grill the chicken for about 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F.

  • 4

    While the chicken cooks, prepare the wrap ingredients by washing and drying the romaine lettuce leaves, slicing the tomato, and chopping the cucumber.

  • 5

    In a small bowl, mix the Greek yogurt with a pinch of salt, pepper, and extra herbs if desired to create a light dressing.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    To assemble the wrap, lay out the lettuce leaves, layer with quinoa, add the chicken strips, tomato slices, and cucumber pieces, then drizzle with the Greek yogurt dressing.

  • 8

    Serve immediately while warm for a satisfying and balanced meal.