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

Savor the tangy kick of buffalo-seasoned chicken paired with crisp, garden-fresh veggies, all wrapped in a wholesome whole wheat tortilla. This dish offers a satisfying crunch and a burst of flavors, perfect for a balanced meal any time of the day.

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NUTRITION

317kcal
Protein
33.1g
Fat
7.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Buffalo Sauce

1 Whole Wheat Tortilla

2 leaves Romaine Lettuce

1/2 medium Tomato (sliced)

1 portion Cucumber (sliced)

2 tbsp Plain Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F or prepare your air fryer for crispy cooking.

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper. Coat it evenly with buffalo sauce.

  • 3

    Place the chicken in the oven or air fryer and cook for 15-18 minutes until the chicken is fully cooked and the edges begin to crisp.

  • 4

    While the chicken is cooking, wash and slice the romaine lettuce, tomato, and cucumber.

  • 5

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

  • 6

    Slice the cooked chicken into strips.

  • 7

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

  • 8

    Drizzle the Greek yogurt over the filling to add a cool creaminess that balances the spicy buffalo flavor.

  • 9

    Roll the tortilla tightly around the filling and cut in half. 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

Savor the tangy kick of buffalo-seasoned chicken paired with crisp, garden-fresh veggies, all wrapped in a wholesome whole wheat tortilla. This dish offers a satisfying crunch and a burst of flavors, perfect for a balanced meal any time of the day.

NUTRITION

317kcal
Protein
33.1g
Fat
7.7g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Buffalo Sauce

1 Whole Wheat Tortilla

2 leaves Romaine Lettuce

1/2 medium Tomato (sliced)

1 portion Cucumber (sliced)

2 tbsp Plain Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F or prepare your air fryer for crispy cooking.

  • 2

    Pat the chicken breast dry and lightly season with salt and pepper. Coat it evenly with buffalo sauce.

  • 3

    Place the chicken in the oven or air fryer and cook for 15-18 minutes until the chicken is fully cooked and the edges begin to crisp.

  • 4

    While the chicken is cooking, wash and slice the romaine lettuce, tomato, and cucumber.

  • 5

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

  • 6

    Slice the cooked chicken into strips.

  • 7

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

  • 8

    Drizzle the Greek yogurt over the filling to add a cool creaminess that balances the spicy buffalo flavor.

  • 9

    Roll the tortilla tightly around the filling and cut in half. Serve immediately.