Crispy Grilled Chicken and Veggie Wrap

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

Crispy Grilled Chicken and Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Grilled Chicken and Veggie Wrap

Enjoy a satisfying wrap featuring crispy grilled chicken paired with fresh, crunchy veggies wrapped in a whole wheat tortilla. This dish strikes a perfect balance between textures and flavors with a tangy Greek yogurt spread and a hint of olive oil, making every bite delightful and nutritious.

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NUTRITION

369kcal
Protein
38.9g
Fat
11.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Sliced Red Bell Pepper

1/4 cup Sliced Cucumber

1/2 cup Baby Spinach

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with olive oil.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the veggies by slicing the red bell pepper and cucumber, and rinsing the baby spinach.

  • 5

    Once the chicken is done, let it rest for a few minutes before slicing it into thin strips.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it more pliable.

  • 7

    Spread the Greek yogurt over the tortilla, then layer the spinach, red bell pepper, cucumber, and grilled chicken slices.

  • 8

    Roll the tortilla tightly around the fillings, slice in half if desired, and serve immediately.

Crispy Grilled Chicken and Veggie Wrap

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

Crispy Grilled Chicken and Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Grilled Chicken and Veggie Wrap

Enjoy a satisfying wrap featuring crispy grilled chicken paired with fresh, crunchy veggies wrapped in a whole wheat tortilla. This dish strikes a perfect balance between textures and flavors with a tangy Greek yogurt spread and a hint of olive oil, making every bite delightful and nutritious.

NUTRITION

369kcal
Protein
38.9g
Fat
11.3g
Carbs
26.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Tortilla

1/4 cup Sliced Red Bell Pepper

1/4 cup Sliced Cucumber

1/2 cup Baby Spinach

2 tbsp Plain Nonfat Greek Yogurt

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    Season the chicken breast with salt and pepper. Lightly brush with olive oil.

  • 3

    Grill the chicken for about 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F.

  • 4

    While the chicken is grilling, prepare the veggies by slicing the red bell pepper and cucumber, and rinsing the baby spinach.

  • 5

    Once the chicken is done, let it rest for a few minutes before slicing it into thin strips.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it more pliable.

  • 7

    Spread the Greek yogurt over the tortilla, then layer the spinach, red bell pepper, cucumber, and grilled chicken slices.

  • 8

    Roll the tortilla tightly around the fillings, slice in half if desired, and serve immediately.