Crispy Buffalo Chicken Wrap with Fresh Veggies

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

Crispy Buffalo Chicken Wrap with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Wrap with Fresh Veggies

Enjoy a vibrant, protein-rich wrap featuring crispy baked buffalo chicken paired with fresh, crunchy veggies all tucked into a warm, whole wheat tortilla. This wrap blends spicy tanginess with crisp textures to satisfy your cravings while keeping the macros in check.

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NUTRITION

358kcal
Protein
41.8g
Fat
8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast

1 Whole Wheat Tortilla (60g)

1 tbsp Buffalo Sauce (15g)

1 medium stalk Celery (30g)

1 small Carrot (30g)

1 leaf Romaine Lettuce (20g)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. Brush with half of the buffalo sauce.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes until cooked through and edges are slightly crispy.

  • 4

    While the chicken is baking, warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds per side.

  • 5

    Chop the celery, shred the carrot, and tear the romaine lettuce into bite-sized pieces.

  • 6

    Once the chicken is done, slice it into strips.

  • 7

    Lay the tortilla flat and layer the fresh veggies, then add the crispy chicken strips.

  • 8

    Drizzle the remaining buffalo sauce over the filling, roll the tortilla tightly, and serve immediately.

Crispy Buffalo Chicken Wrap with Fresh Veggies

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

Crispy Buffalo Chicken Wrap with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Wrap with Fresh Veggies

Enjoy a vibrant, protein-rich wrap featuring crispy baked buffalo chicken paired with fresh, crunchy veggies all tucked into a warm, whole wheat tortilla. This wrap blends spicy tanginess with crisp textures to satisfy your cravings while keeping the macros in check.

NUTRITION

358kcal
Protein
41.8g
Fat
8g
Carbs
28.5g

SERVINGS

1 serving

INGREDIENTS

120g Chicken Breast

1 Whole Wheat Tortilla (60g)

1 tbsp Buffalo Sauce (15g)

1 medium stalk Celery (30g)

1 small Carrot (30g)

1 leaf Romaine Lettuce (20g)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. Brush with half of the buffalo sauce.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and bake for 20-25 minutes until cooked through and edges are slightly crispy.

  • 4

    While the chicken is baking, warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds per side.

  • 5

    Chop the celery, shred the carrot, and tear the romaine lettuce into bite-sized pieces.

  • 6

    Once the chicken is done, slice it into strips.

  • 7

    Lay the tortilla flat and layer the fresh veggies, then add the crispy chicken strips.

  • 8

    Drizzle the remaining buffalo sauce over the filling, roll the tortilla tightly, and serve immediately.