Spicy Shredded Chicken and Corn Baked Wraps

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

Spicy Shredded Chicken and Corn Baked Wraps

YOUR SOLIN GENERATED RECIPE

Spicy Shredded Chicken and Corn Baked Wraps

Savor the fusion of tender, spicy shredded chicken combined with sweet corn and vibrant red bell peppers, all wrapped snugly in a whole wheat tortilla. Finished with a cool dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro, this dish offers a perfect blend of heat and zest, ideal for a satisfying meal any time of the day.

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NUTRITION

382kcal
Protein
40.7g
Fat
8.7g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Sweet Corn

1 Whole Wheat Tortilla

1/4 cup Red Bell Pepper, sliced

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt & Pepper to taste

1 tablespoon Fresh Cilantro, chopped

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PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder, cumin, salt, and pepper.

  • 3

    Place the seasoned chicken on a baking sheet and bake for 20-25 minutes until fully cooked.

  • 4

    Once cooked, shred the chicken using two forks.

  • 5

    In a mixing bowl, combine the shredded chicken with sweet corn and red bell pepper slices. Mix thoroughly.

  • 6

    Place the whole wheat tortilla on a baking tray. Spread the chicken mixture evenly over the tortilla.

  • 7

    Bake in the preheated oven for another 8-10 minutes until the wrap is slightly crispy around the edges.

  • 8

    Remove from the oven and top with a dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro before serving.

Spicy Shredded Chicken and Corn Baked Wraps

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

Spicy Shredded Chicken and Corn Baked Wraps

YOUR SOLIN GENERATED RECIPE

Spicy Shredded Chicken and Corn Baked Wraps

Savor the fusion of tender, spicy shredded chicken combined with sweet corn and vibrant red bell peppers, all wrapped snugly in a whole wheat tortilla. Finished with a cool dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro, this dish offers a perfect blend of heat and zest, ideal for a satisfying meal any time of the day.

NUTRITION

382kcal
Protein
40.7g
Fat
8.7g
Carbs
38.5g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1/3 cup Sweet Corn

1 Whole Wheat Tortilla

1/4 cup Red Bell Pepper, sliced

2 tablespoons Nonfat Greek Yogurt

1 teaspoon Chili Powder

1 teaspoon Cumin

Salt & Pepper to taste

1 tablespoon Fresh Cilantro, chopped

PREPARATION

  • 1

    Preheat your oven to 375°F.

  • 2

    Season the chicken breast with chili powder, cumin, salt, and pepper.

  • 3

    Place the seasoned chicken on a baking sheet and bake for 20-25 minutes until fully cooked.

  • 4

    Once cooked, shred the chicken using two forks.

  • 5

    In a mixing bowl, combine the shredded chicken with sweet corn and red bell pepper slices. Mix thoroughly.

  • 6

    Place the whole wheat tortilla on a baking tray. Spread the chicken mixture evenly over the tortilla.

  • 7

    Bake in the preheated oven for another 8-10 minutes until the wrap is slightly crispy around the edges.

  • 8

    Remove from the oven and top with a dollop of nonfat Greek yogurt and a sprinkle of fresh cilantro before serving.