Crispy Chicken and Fresh Veggie Wrap with Roasted Sweet Potatoes

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

Crispy Chicken and Fresh Veggie Wrap with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Veggie Wrap with Roasted Sweet Potatoes

Enjoy a satisfying meal featuring herbed, lightly-crisped chicken tucked into a whole wheat wrap loaded with crisp, refreshing veggies, and paired with oven-roasted sweet potatoes for a perfect balance of textures and flavors.

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NUTRITION

392kcal
Protein
33g
Fat
9.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Roasted Sweet Potato

Mixed Fresh Veggies (approx. 50g)

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potatoes and prepare a baking sheet lined with parchment paper.

  • 2

    Cube the sweet potato into small bite-sized pieces, toss them with a drizzle of olive oil, salt, pepper, and a pinch of paprika, then spread evenly on the baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, garlic powder, and paprika. Lightly coat the chicken with a thin layer of olive oil and press the panko breadcrumbs onto both sides for a crispy finish.

  • 5

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and golden-brown on the outside.

  • 6

    Warm the whole wheat tortilla in the same skillet for about 30 seconds on each side or until pliable.

  • 7

    Slice the crispy chicken into strips and layer onto the tortilla along with the mixed fresh veggies.

  • 8

    Drizzle a little extra seasoning if desired, roll up the wrap, and serve alongside the roasted sweet potatoes.

Crispy Chicken and Fresh Veggie Wrap with Roasted Sweet Potatoes

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

Crispy Chicken and Fresh Veggie Wrap with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Veggie Wrap with Roasted Sweet Potatoes

Enjoy a satisfying meal featuring herbed, lightly-crisped chicken tucked into a whole wheat wrap loaded with crisp, refreshing veggies, and paired with oven-roasted sweet potatoes for a perfect balance of textures and flavors.

NUTRITION

392kcal
Protein
33g
Fat
9.3g
Carbs
46g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Roasted Sweet Potato

Mixed Fresh Veggies (approx. 50g)

1 tsp Olive Oil

1 tbsp Panko Breadcrumbs

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potatoes and prepare a baking sheet lined with parchment paper.

  • 2

    Cube the sweet potato into small bite-sized pieces, toss them with a drizzle of olive oil, salt, pepper, and a pinch of paprika, then spread evenly on the baking sheet.

  • 3

    Roast the sweet potato cubes in the preheated oven for 20-25 minutes until tender and slightly caramelized.

  • 4

    Meanwhile, season the chicken breast with salt, pepper, garlic powder, and paprika. Lightly coat the chicken with a thin layer of olive oil and press the panko breadcrumbs onto both sides for a crispy finish.

  • 5

    Heat a non-stick skillet over medium heat and cook the chicken breast for about 5-6 minutes per side until fully cooked and golden-brown on the outside.

  • 6

    Warm the whole wheat tortilla in the same skillet for about 30 seconds on each side or until pliable.

  • 7

    Slice the crispy chicken into strips and layer onto the tortilla along with the mixed fresh veggies.

  • 8

    Drizzle a little extra seasoning if desired, roll up the wrap, and serve alongside the roasted sweet potatoes.