Fresh Chicken and Veggie Wraps

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

Fresh Chicken and Veggie Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Chicken and Veggie Wraps

Delight in these Fresh Chicken and Veggie Wraps that combine tender, grilled chicken breast with crisp bell peppers, vibrant spinach, and a creamy Greek yogurt dressing, all wrapped in a soft whole wheat tortilla. This meal is light yet filling, perfect for a nutritious dinner or even a hearty lunch.

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NUTRITION

382kcal
Protein
35.5g
Fat
11.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers

1 cup Spinach

2 tbsp Plain Non-Fat Greek Yogurt

1/4 Avocado

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PREPARATION

  • 1

    Grill or pan-cook the chicken breast until fully cooked and lightly charred. Allow it to rest before slicing into strips.

  • 2

    Warm the whole wheat tortilla on a skillet over medium heat to make it pliable.

  • 3

    In a small bowl, mix the Greek yogurt with diced avocado for a creamy dressing.

  • 4

    Lay the tortilla flat and spread the avocado Greek yogurt evenly across the surface.

  • 5

    Layer the sliced chicken, mixed bell peppers, and fresh spinach on top of the dressing.

  • 6

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

Fresh Chicken and Veggie Wraps

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

Fresh Chicken and Veggie Wraps

YOUR SOLIN GENERATED RECIPE

Fresh Chicken and Veggie Wraps

Delight in these Fresh Chicken and Veggie Wraps that combine tender, grilled chicken breast with crisp bell peppers, vibrant spinach, and a creamy Greek yogurt dressing, all wrapped in a soft whole wheat tortilla. This meal is light yet filling, perfect for a nutritious dinner or even a hearty lunch.

NUTRITION

382kcal
Protein
35.5g
Fat
11.7g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers

1 cup Spinach

2 tbsp Plain Non-Fat Greek Yogurt

1/4 Avocado

PREPARATION

  • 1

    Grill or pan-cook the chicken breast until fully cooked and lightly charred. Allow it to rest before slicing into strips.

  • 2

    Warm the whole wheat tortilla on a skillet over medium heat to make it pliable.

  • 3

    In a small bowl, mix the Greek yogurt with diced avocado for a creamy dressing.

  • 4

    Lay the tortilla flat and spread the avocado Greek yogurt evenly across the surface.

  • 5

    Layer the sliced chicken, mixed bell peppers, and fresh spinach on top of the dressing.

  • 6

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