Crispy Chicken and Fresh Veggie Wraps

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

Crispy Chicken and Fresh Veggie Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Veggie Wraps

Savor the tangy crunch of lightly breaded baked chicken paired with a medley of crisp, fresh vegetables wrapped in a whole wheat tortilla. This versatile wrap delivers a satisfying balance of lean protein and garden-fresh flavors, perfect for any meal of the day.

Try 7 days free, then $12.99 / mo.

NUTRITION

370kcal
Protein
43.7g
Fat
7.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 cup shredded Romaine Lettuce

1/2 medium Tomato (diced)

1/2 cup sliced Cucumber

2 tbsp thinly sliced Red Onion

1 tbsp Low-Fat Greek Yogurt

2 tbsp Whole Wheat Panko

2 sprays Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly spray a baking sheet with olive oil.

  • 2

    Coat the chicken breast with salt and pepper. Then press both sides into the whole wheat panko to create a crispy coating.

  • 3

    Place the coated chicken on the baking sheet and lightly spray the top with olive oil. Bake for 18-20 minutes until the chicken reaches an internal temperature of 165°F and is golden brown.

  • 4

    While the chicken bakes, prepare the veggies by shredding the romaine lettuce, dicing the tomato, slicing the cucumber, and thinly slicing the red onion.

  • 5

    Once the chicken is cooked, let it rest for 5 minutes and then slice into strips.

  • 6

    Warm the whole wheat tortilla slightly in a dry skillet or microwave for pliability. Spread the low-fat Greek yogurt evenly over the tortilla.

  • 7

    Layer the shredded lettuce, tomato, cucumber, red onion, and crispy chicken strips on the tortilla.

  • 8

    Roll up the tortilla firmly to enclose the filling. Slice in half if desired and serve immediately.

Crispy Chicken and Fresh Veggie Wraps

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

Crispy Chicken and Fresh Veggie Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Veggie Wraps

Savor the tangy crunch of lightly breaded baked chicken paired with a medley of crisp, fresh vegetables wrapped in a whole wheat tortilla. This versatile wrap delivers a satisfying balance of lean protein and garden-fresh flavors, perfect for any meal of the day.

NUTRITION

370kcal
Protein
43.7g
Fat
7.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 cup shredded Romaine Lettuce

1/2 medium Tomato (diced)

1/2 cup sliced Cucumber

2 tbsp thinly sliced Red Onion

1 tbsp Low-Fat Greek Yogurt

2 tbsp Whole Wheat Panko

2 sprays Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly spray a baking sheet with olive oil.

  • 2

    Coat the chicken breast with salt and pepper. Then press both sides into the whole wheat panko to create a crispy coating.

  • 3

    Place the coated chicken on the baking sheet and lightly spray the top with olive oil. Bake for 18-20 minutes until the chicken reaches an internal temperature of 165°F and is golden brown.

  • 4

    While the chicken bakes, prepare the veggies by shredding the romaine lettuce, dicing the tomato, slicing the cucumber, and thinly slicing the red onion.

  • 5

    Once the chicken is cooked, let it rest for 5 minutes and then slice into strips.

  • 6

    Warm the whole wheat tortilla slightly in a dry skillet or microwave for pliability. Spread the low-fat Greek yogurt evenly over the tortilla.

  • 7

    Layer the shredded lettuce, tomato, cucumber, red onion, and crispy chicken strips on the tortilla.

  • 8

    Roll up the tortilla firmly to enclose the filling. Slice in half if desired and serve immediately.