YOUR SOLIN GENERATED RECIPE
Grilled Chicken and Fresh Veggie Wrap
Enjoy a vibrant and satisfying wrap featuring succulent grilled chicken paired with crisp, fresh vegetables and a light Greek yogurt dressing, all wrapped up in a hearty whole wheat tortilla. Perfect for a balanced meal any time of the day, this dish delights with every bite.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1 cup Baby Spinach
1/4 medium Red Bell Pepper (sliced)
1/4 cup Sliced Cucumber
2 tbsp Non-Fat Greek Yogurt
PREPARATION
Preheat your grill or grill pan over medium-high heat.
Season the chicken breast with your preferred spices such as salt, pepper, and a squeeze of lemon.
Grill the chicken for 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F.
While the chicken is grilling, prepare the vegetables by rinsing the baby spinach, slicing the red bell pepper, and slicing the cucumber.
In a small bowl, mix the Greek yogurt with a pinch of salt and pepper to create a light dressing.
Warm the whole wheat tortilla on a dry skillet for about 30 seconds on each side.
Slice the grilled chicken into thin strips, then layer it onto the tortilla along with the spinach, bell pepper, and cucumber.
Drizzle the Greek yogurt dressing over the filling.
Roll up the tortilla tightly to form the wrap, cut in half if desired, and serve immediately.