Crispy Buffalo Chicken Wrap with Crunchy Veggies

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

Crispy Buffalo Chicken Wrap with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Wrap with Crunchy Veggies

Enjoy a vibrant, satisfying wrap featuring crispy baked chicken tossed in tangy buffalo sauce, nestled in a soft whole wheat tortilla with crunchy veggies. This dish balances a delicious kick of heat with the fresh crispness of lettuce, carrots, and red bell peppers, making it a perfect choice for a nutritious and filling meal.

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NUTRITION

397kcal
Protein
43g
Fat
9.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Wrap

1 tbsp Buffalo Sauce

1/4 cup Whole Wheat Breadcrumbs

1 serving Mixed Crunchy Veggies (approx. 100g)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, gently toss the chicken breast with half of the buffalo sauce and the whole wheat breadcrumbs to coat evenly.

  • 3

    Place the coated chicken on a baking tray lined with parchment paper and bake for 18-20 minutes, or until the chicken is cooked through and the coating is crisp.

  • 4

    While the chicken bakes, prepare the veggies by mixing shredded lettuce, diced carrots, and sliced red bell pepper in a small bowl.

  • 5

    Warm the whole wheat wrap in a dry skillet or microwave for about 20 seconds for easier rolling.

  • 6

    Once the chicken is done, slice it into strips and toss with the remaining buffalo sauce for an extra kick.

  • 7

    Lay the warm wrap flat, spread a layer of mixed veggies, and place the crispy buffalo chicken strips on top.

  • 8

    Roll the wrap tightly, slice in half if desired, and serve immediately.

Crispy Buffalo Chicken Wrap with Crunchy Veggies

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

Crispy Buffalo Chicken Wrap with Crunchy Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Wrap with Crunchy Veggies

Enjoy a vibrant, satisfying wrap featuring crispy baked chicken tossed in tangy buffalo sauce, nestled in a soft whole wheat tortilla with crunchy veggies. This dish balances a delicious kick of heat with the fresh crispness of lettuce, carrots, and red bell peppers, making it a perfect choice for a nutritious and filling meal.

NUTRITION

397kcal
Protein
43g
Fat
9.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Wrap

1 tbsp Buffalo Sauce

1/4 cup Whole Wheat Breadcrumbs

1 serving Mixed Crunchy Veggies (approx. 100g)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    In a bowl, gently toss the chicken breast with half of the buffalo sauce and the whole wheat breadcrumbs to coat evenly.

  • 3

    Place the coated chicken on a baking tray lined with parchment paper and bake for 18-20 minutes, or until the chicken is cooked through and the coating is crisp.

  • 4

    While the chicken bakes, prepare the veggies by mixing shredded lettuce, diced carrots, and sliced red bell pepper in a small bowl.

  • 5

    Warm the whole wheat wrap in a dry skillet or microwave for about 20 seconds for easier rolling.

  • 6

    Once the chicken is done, slice it into strips and toss with the remaining buffalo sauce for an extra kick.

  • 7

    Lay the warm wrap flat, spread a layer of mixed veggies, and place the crispy buffalo chicken strips on top.

  • 8

    Roll the wrap tightly, slice in half if desired, and serve immediately.