Crispy Buffalo Chicken Wrap with Fresh Veggies

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

Crispy Buffalo Chicken Wrap with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Wrap with Fresh Veggies

Enjoy a vibrant wrap featuring tender chicken breast tossed in zesty buffalo sauce and a light, crispy whole-wheat breadcrumb coating. Paired with fresh romaine, tomato, and cucumber, and finished with a cool nonfat Greek yogurt drizzle, each bite delivers a satisfying combination of spice, crunch, and refreshing crunch perfect for lunch or dinner.

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NUTRITION

330kcal
Protein
34.9g
Fat
5.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Whole Wheat Tortilla

1 tablespoon Buffalo Sauce

2 tablespoons Whole-Wheat Breadcrumbs

1/2 cup Romaine Lettuce

1/4 cup diced Tomato

1/4 cup sliced Cucumber

2 tablespoons Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Brush the chicken breast with buffalo sauce, then lightly coat it with whole-wheat breadcrumbs.

  • 3

    Place the coated chicken on a baking sheet and bake for 18-20 minutes or until the chicken is cooked through and crispy.

  • 4

    While the chicken bakes, warm the whole wheat tortilla in a dry pan or the microwave.

  • 5

    Prepare the veggies by chopping romaine lettuce, dicing tomato, and slicing cucumber.

  • 6

    Once the chicken is done, slice it into strips.

  • 7

    Layer the tortilla with fresh lettuce, tomato, and cucumber, then add the crispy chicken strips.

  • 8

    Drizzle nonfat Greek yogurt over the filling for a cool, creamy finish.

  • 9

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

Crispy Buffalo Chicken Wrap with Fresh Veggies

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

Crispy Buffalo Chicken Wrap with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Wrap with Fresh Veggies

Enjoy a vibrant wrap featuring tender chicken breast tossed in zesty buffalo sauce and a light, crispy whole-wheat breadcrumb coating. Paired with fresh romaine, tomato, and cucumber, and finished with a cool nonfat Greek yogurt drizzle, each bite delivers a satisfying combination of spice, crunch, and refreshing crunch perfect for lunch or dinner.

NUTRITION

330kcal
Protein
34.9g
Fat
5.1g
Carbs
35.6g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 medium Whole Wheat Tortilla

1 tablespoon Buffalo Sauce

2 tablespoons Whole-Wheat Breadcrumbs

1/2 cup Romaine Lettuce

1/4 cup diced Tomato

1/4 cup sliced Cucumber

2 tablespoons Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Brush the chicken breast with buffalo sauce, then lightly coat it with whole-wheat breadcrumbs.

  • 3

    Place the coated chicken on a baking sheet and bake for 18-20 minutes or until the chicken is cooked through and crispy.

  • 4

    While the chicken bakes, warm the whole wheat tortilla in a dry pan or the microwave.

  • 5

    Prepare the veggies by chopping romaine lettuce, dicing tomato, and slicing cucumber.

  • 6

    Once the chicken is done, slice it into strips.

  • 7

    Layer the tortilla with fresh lettuce, tomato, and cucumber, then add the crispy chicken strips.

  • 8

    Drizzle nonfat Greek yogurt over the filling for a cool, creamy finish.

  • 9

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