Crispy Chicken and Fresh Vegetable Wrap

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

Crispy Chicken and Fresh Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Wrap

Enjoy a flavorful wrap filled with oven-crisp chicken, a light panko coating, and a medley of fresh vegetables wrapped in a whole wheat tortilla. This dish provides a satisfying crunch and vibrant taste, perfect for a balanced meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

391kcal
Protein
45.2g
Fat
6.8g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Wrap

1/4 cup Panko Bread Crumbs

1/2 cup shredded Carrot

1/2 cup sliced Cucumber

1/4 cup sliced Red Bell Pepper

1 cup Mixed Greens

1 Egg White

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pound the chicken breast slightly to an even thickness. Brush lightly with the egg white to help the panko stick.

  • 3

    Coat the chicken breast evenly with panko bread crumbs.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes or until the chicken is cooked through and crispy.

  • 5

    While the chicken is baking, prepare the vegetables by shredding the carrot, slicing the cucumber and red bell pepper, and washing the mixed greens.

  • 6

    Warm the whole wheat wrap in a dry skillet or microwave for a few seconds to make it pliable.

  • 7

    Once the chicken is ready, slice it into strips and layer it on the wrap along with the prepared vegetables.

  • 8

    Fold the wrap tightly, cut in half if desired, and serve immediately.

Crispy Chicken and Fresh Vegetable Wrap

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

Crispy Chicken and Fresh Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Wrap

Enjoy a flavorful wrap filled with oven-crisp chicken, a light panko coating, and a medley of fresh vegetables wrapped in a whole wheat tortilla. This dish provides a satisfying crunch and vibrant taste, perfect for a balanced meal any time of day.

NUTRITION

391kcal
Protein
45.2g
Fat
6.8g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 Whole Wheat Wrap

1/4 cup Panko Bread Crumbs

1/2 cup shredded Carrot

1/2 cup sliced Cucumber

1/4 cup sliced Red Bell Pepper

1 cup Mixed Greens

1 Egg White

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pound the chicken breast slightly to an even thickness. Brush lightly with the egg white to help the panko stick.

  • 3

    Coat the chicken breast evenly with panko bread crumbs.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes or until the chicken is cooked through and crispy.

  • 5

    While the chicken is baking, prepare the vegetables by shredding the carrot, slicing the cucumber and red bell pepper, and washing the mixed greens.

  • 6

    Warm the whole wheat wrap in a dry skillet or microwave for a few seconds to make it pliable.

  • 7

    Once the chicken is ready, slice it into strips and layer it on the wrap along with the prepared vegetables.

  • 8

    Fold the wrap tightly, cut in half if desired, and serve immediately.