Crispy Buffalo Chicken Wraps with Fresh Veggies

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

Crispy Buffalo Chicken Wraps with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Wraps with Fresh Veggies

Enjoy a vibrant medley of crispy buffalo chicken wrapped in a whole wheat tortilla and layered with crunchy fresh veggies. The chicken, coated in a light panko crust and baked to perfection, is tossed in tangy buffalo sauce and paired with crisp lettuce, shredded carrot, and refreshing cucumber. A drizzle of Greek yogurt buffalo dip ties it all together for a satisfying and flavorful meal.

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NUTRITION

479kcal
Protein
52.4g
Fat
9.4g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Tortilla

0.25 cup Panko Breadcrumbs

1 tbsp Buffalo Sauce

1 cup shredded Romaine Lettuce

1 medium Carrot, shredded

1 half Cucumber, sliced

2 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the chicken breast into strips and season lightly with salt and pepper.

  • 3

    Coat the chicken strips in panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded chicken on a parchment-lined baking sheet and bake for 15-18 minutes or until crispy and cooked through.

  • 5

    While the chicken bakes, toss the cooked chicken with the buffalo sauce in a bowl until evenly coated.

  • 6

    Prepare the wrap by laying the whole wheat tortilla flat, then add a layer of shredded romaine lettuce, shredded carrot, and cucumber slices.

  • 7

    Place the buffalo chicken strips in the center of the tortilla.

  • 8

    Drizzle with Greek yogurt mixed with a few extra drops of buffalo sauce for a creamy finish.

  • 9

    Fold the wrap and serve immediately.

Crispy Buffalo Chicken Wraps with Fresh Veggies

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

Crispy Buffalo Chicken Wraps with Fresh Veggies

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Wraps with Fresh Veggies

Enjoy a vibrant medley of crispy buffalo chicken wrapped in a whole wheat tortilla and layered with crunchy fresh veggies. The chicken, coated in a light panko crust and baked to perfection, is tossed in tangy buffalo sauce and paired with crisp lettuce, shredded carrot, and refreshing cucumber. A drizzle of Greek yogurt buffalo dip ties it all together for a satisfying and flavorful meal.

NUTRITION

479kcal
Protein
52.4g
Fat
9.4g
Carbs
42.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 Whole Wheat Tortilla

0.25 cup Panko Breadcrumbs

1 tbsp Buffalo Sauce

1 cup shredded Romaine Lettuce

1 medium Carrot, shredded

1 half Cucumber, sliced

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the chicken breast into strips and season lightly with salt and pepper.

  • 3

    Coat the chicken strips in panko breadcrumbs, pressing gently to adhere.

  • 4

    Place the breaded chicken on a parchment-lined baking sheet and bake for 15-18 minutes or until crispy and cooked through.

  • 5

    While the chicken bakes, toss the cooked chicken with the buffalo sauce in a bowl until evenly coated.

  • 6

    Prepare the wrap by laying the whole wheat tortilla flat, then add a layer of shredded romaine lettuce, shredded carrot, and cucumber slices.

  • 7

    Place the buffalo chicken strips in the center of the tortilla.

  • 8

    Drizzle with Greek yogurt mixed with a few extra drops of buffalo sauce for a creamy finish.

  • 9

    Fold the wrap and serve immediately.