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

Savor this vibrant wrap featuring crispy, buffalo-seasoned chicken breast nestled in a wholesome whole wheat tortilla alongside crunchy shredded veggies. Perfectly balanced with a spicy kick and a satisfying crunch, it’s an energizing meal ideal for lunch or dinner.

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NUTRITION

377kcal
Protein
42g
Fat
7.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

2 tbsp crushed whole wheat breadcrumbs

1 tbsp buffalo sauce

1 cup mixed crunchy veggies (lettuce, red bell pepper, carrot)

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the 4 oz chicken breast with your preferred spices (salt, pepper, and a light dusting of the breadcrumbs) to enhance crispiness.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and lightly spray with olive oil if desired. Bake for 18-20 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, mix the shredded crunchy veggies in a bowl and toss with the buffalo sauce to evenly coat.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds per side.

  • 6

    Slice the baked chicken into strips and layer them on the tortilla. Top with the buffalo-coated veggies and sprinkle the remaining breadcrumbs over the top for extra crunch.

  • 7

    Roll the tortilla tightly to form a wrap, 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

Savor this vibrant wrap featuring crispy, buffalo-seasoned chicken breast nestled in a wholesome whole wheat tortilla alongside crunchy shredded veggies. Perfectly balanced with a spicy kick and a satisfying crunch, it’s an energizing meal ideal for lunch or dinner.

NUTRITION

377kcal
Protein
42g
Fat
7.5g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

2 tbsp crushed whole wheat breadcrumbs

1 tbsp buffalo sauce

1 cup mixed crunchy veggies (lettuce, red bell pepper, carrot)

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the 4 oz chicken breast with your preferred spices (salt, pepper, and a light dusting of the breadcrumbs) to enhance crispiness.

  • 3

    Place the chicken on a baking sheet lined with parchment paper and lightly spray with olive oil if desired. Bake for 18-20 minutes or until the internal temperature reaches 165°F.

  • 4

    While the chicken bakes, mix the shredded crunchy veggies in a bowl and toss with the buffalo sauce to evenly coat.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds per side.

  • 6

    Slice the baked chicken into strips and layer them on the tortilla. Top with the buffalo-coated veggies and sprinkle the remaining breadcrumbs over the top for extra crunch.

  • 7

    Roll the tortilla tightly to form a wrap, slice in half if desired, and serve immediately.