YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Fresh Veggie Wrap with Roasted Sweet Potato Wedges
Enjoy a vibrant and satisfying wrap featuring lightly crisped chicken breast paired with a medley of fresh veggies wrapped in a whole wheat tortilla, served alongside perfectly roasted sweet potato wedges. This dish delivers a delightful crunch, refreshing flavors, and a satisfying balance of textures to energize your day.
INGREDIENTS
5 oz Chicken Breast
1 Whole Wheat Tortilla
2 Romaine Lettuce leaves
1/2 medium Tomato
1 portion Cucumber slices
1 portion Red Onion slices
1 small Sweet Potato (wedges)
1/2 tbsp Olive Oil
1 tbsp Whole Wheat Breadcrumbs (optional)
PREPARATION
Preheat your oven to 425°F for roasting the sweet potato wedges.
Peel and cut the sweet potato into wedges. Toss with olive oil, salt, pepper, and any preferred herbs. Spread evenly on a baking sheet.
Roast the sweet potato wedges in the oven for 20-25 minutes until tender and lightly crisp, turning halfway through.
For the chicken, lightly pound the 5 oz chicken breast to an even thickness. Season with salt, pepper, and your favorite spices.
If opting for an extra crispy texture, lightly coat the chicken in a thin layer of whole wheat breadcrumbs.
Cook the chicken in a non-stick skillet over medium heat (or use an air fryer) for about 5-6 minutes per side until the internal temperature reaches 165°F and the exterior is crispy.
While the chicken cooks, assemble the wrap. Lay the whole wheat tortilla flat and layer with romaine lettuce, tomato slices, cucumber, and red onion.
Slice the cooked chicken into strips and place them on top of the veggies.
Roll up the tortilla tightly to form a wrap.
Plate the chicken wrap alongside the roasted sweet potato wedges and enjoy while warm.