Crispy Chicken and Roasted Veggie Corn Tortilla Wraps

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

Crispy Chicken and Roasted Veggie Corn Tortilla Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Corn Tortilla Wraps

Enjoy a well-balanced wrap featuring lightly crisped chicken breast paired with roasted red bell pepper, zucchini, and red onion, all nestled in warm corn tortillas. The medley of flavors and textures delivers a satisfying crunch and vibrant taste, perfect for any meal of the day.

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NUTRITION

344kcal
Protein
38.2g
Fat
11.2g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Cumin Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice red bell pepper, zucchini, and red onion. Toss them with olive oil, cumin, smoked paprika, salt, and pepper in a bowl.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until slightly caramelized and tender.

  • 4

    While the veggies roast, season the chicken breast with salt, pepper, and a light dusting of smoked paprika.

  • 5

    For a crispy finish, grill or sear the chicken in a non-stick pan over medium-high heat for about 4-5 minutes per side until cooked through and nicely browned.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 7

    Slice the chicken into strips and layer it onto the tortillas. Top with roasted vegetables.

  • 8

    Fold the tortillas to form wraps. Serve immediately, enjoying the crisp textures and flavorful blend of ingredients.

Crispy Chicken and Roasted Veggie Corn Tortilla Wraps

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

Crispy Chicken and Roasted Veggie Corn Tortilla Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Veggie Corn Tortilla Wraps

Enjoy a well-balanced wrap featuring lightly crisped chicken breast paired with roasted red bell pepper, zucchini, and red onion, all nestled in warm corn tortillas. The medley of flavors and textures delivers a satisfying crunch and vibrant taste, perfect for any meal of the day.

NUTRITION

344kcal
Protein
38.2g
Fat
11.2g
Carbs
23.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

2 Corn Tortillas

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1/4 cup sliced Red Onion

1 tsp Olive Oil

1 tsp Cumin Powder

1 tsp Smoked Paprika

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice red bell pepper, zucchini, and red onion. Toss them with olive oil, cumin, smoked paprika, salt, and pepper in a bowl.

  • 3

    Spread the vegetables on a baking sheet and roast for 15-20 minutes until slightly caramelized and tender.

  • 4

    While the veggies roast, season the chicken breast with salt, pepper, and a light dusting of smoked paprika.

  • 5

    For a crispy finish, grill or sear the chicken in a non-stick pan over medium-high heat for about 4-5 minutes per side until cooked through and nicely browned.

  • 6

    Warm the corn tortillas in a dry skillet or microwave for a few seconds to make them pliable.

  • 7

    Slice the chicken into strips and layer it onto the tortillas. Top with roasted vegetables.

  • 8

    Fold the tortillas to form wraps. Serve immediately, enjoying the crisp textures and flavorful blend of ingredients.