Grilled Chicken and Crisp Vegetable Wrap

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

Grilled Chicken and Crisp Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crisp Vegetable Wrap

Enjoy a vibrant Grilled Chicken and Crisp Vegetable Wrap that's perfect for a quick break at any meal. Tender grilled chicken paired with fresh bell peppers, crunchy cucumbers, carrots, and spinach all nestled in a whole wheat tortilla, lightly spread with a bit of tangy Greek yogurt for an extra burst of flavor.

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NUTRITION

367kcal
Protein
43.5g
Fat
7.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (grilled)

1 whole wheat tortilla

1/2 cup sliced red bell pepper

1/2 cup sliced cucumber

1/4 cup shredded carrots

1/2 cup spinach leaves

2 tbsp light Greek yogurt

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PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with your preferred spices (salt, pepper, and a dash of paprika work well).

  • 3

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

  • 4

    While the chicken is resting, prepare the vegetables: slice the red bell pepper and cucumber, shred the carrots, and rinse the spinach leaves.

  • 5

    Warm the whole wheat tortilla slightly on the grill or in a dry skillet for about 30 seconds to make it pliable.

  • 6

    Spread the light Greek yogurt evenly over the tortilla.

  • 7

    Layer the mixed vegetables evenly and then slice the grilled chicken into strips and add them on top.

  • 8

    Roll up the tortilla tightly, slice in half if desired, and serve immediately.

Grilled Chicken and Crisp Vegetable Wrap

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

Grilled Chicken and Crisp Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Crisp Vegetable Wrap

Enjoy a vibrant Grilled Chicken and Crisp Vegetable Wrap that's perfect for a quick break at any meal. Tender grilled chicken paired with fresh bell peppers, crunchy cucumbers, carrots, and spinach all nestled in a whole wheat tortilla, lightly spread with a bit of tangy Greek yogurt for an extra burst of flavor.

NUTRITION

367kcal
Protein
43.5g
Fat
7.2g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast (grilled)

1 whole wheat tortilla

1/2 cup sliced red bell pepper

1/2 cup sliced cucumber

1/4 cup shredded carrots

1/2 cup spinach leaves

2 tbsp light Greek yogurt

PREPARATION

  • 1

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

  • 2

    Season the chicken breast lightly with your preferred spices (salt, pepper, and a dash of paprika work well).

  • 3

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

  • 4

    While the chicken is resting, prepare the vegetables: slice the red bell pepper and cucumber, shred the carrots, and rinse the spinach leaves.

  • 5

    Warm the whole wheat tortilla slightly on the grill or in a dry skillet for about 30 seconds to make it pliable.

  • 6

    Spread the light Greek yogurt evenly over the tortilla.

  • 7

    Layer the mixed vegetables evenly and then slice the grilled chicken into strips and add them on top.

  • 8

    Roll up the tortilla tightly, slice in half if desired, and serve immediately.