Crispy Chicken and Fresh Vegetable Wrap

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

Crispy Chicken and Fresh Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Wrap

A satisfying wrap featuring crispy, lightly breaded chicken paired with a colorful mix of fresh vegetables, all nestled in a whole wheat tortilla. Perfect for a balanced meal any time of day.

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NUTRITION

345kcal
Protein
38g
Fat
6.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 piece Whole Wheat Tortilla

1 tbsp Panko Breadcrumbs

2 tbsp Nonfat Greek Yogurt

1 cup Mixed Greens

3 medium Tomato slices

1 quarter cup Cucumber slices

1 quarter cup Bell Pepper slices

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PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly spray a baking rack with nonstick spray.

  • 2

    Coat the chicken breast with a thin layer of nonfat Greek yogurt, then press it into the panko breadcrumbs to evenly coat the surface.

  • 3

    Place the breaded chicken on the baking rack and bake for 15-20 minutes, or until the chicken is cooked through and the coating is crispy. Alternatively, use an air fryer for extra crispiness.

  • 4

    Warm the whole wheat tortilla in a dry skillet or microwave for 20-30 seconds to make it pliable.

  • 5

    Lay the tortilla flat and spread an extra teaspoon of Greek yogurt if desired as a spread.

  • 6

    Arrange mixed greens, tomato slices, cucumber, and bell pepper on the tortilla.

  • 7

    Slice the crispy chicken into strips and place on top of the veggies.

  • 8

    Roll the tortilla tightly around the fillings. Slice in half and enjoy immediately.

Crispy Chicken and Fresh Vegetable Wrap

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

Crispy Chicken and Fresh Vegetable Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Vegetable Wrap

A satisfying wrap featuring crispy, lightly breaded chicken paired with a colorful mix of fresh vegetables, all nestled in a whole wheat tortilla. Perfect for a balanced meal any time of day.

NUTRITION

345kcal
Protein
38g
Fat
6.9g
Carbs
35.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken Breast

1 piece Whole Wheat Tortilla

1 tbsp Panko Breadcrumbs

2 tbsp Nonfat Greek Yogurt

1 cup Mixed Greens

3 medium Tomato slices

1 quarter cup Cucumber slices

1 quarter cup Bell Pepper slices

PREPARATION

  • 1

    Preheat your oven to 400°F. Lightly spray a baking rack with nonstick spray.

  • 2

    Coat the chicken breast with a thin layer of nonfat Greek yogurt, then press it into the panko breadcrumbs to evenly coat the surface.

  • 3

    Place the breaded chicken on the baking rack and bake for 15-20 minutes, or until the chicken is cooked through and the coating is crispy. Alternatively, use an air fryer for extra crispiness.

  • 4

    Warm the whole wheat tortilla in a dry skillet or microwave for 20-30 seconds to make it pliable.

  • 5

    Lay the tortilla flat and spread an extra teaspoon of Greek yogurt if desired as a spread.

  • 6

    Arrange mixed greens, tomato slices, cucumber, and bell pepper on the tortilla.

  • 7

    Slice the crispy chicken into strips and place on top of the veggies.

  • 8

    Roll the tortilla tightly around the fillings. Slice in half and enjoy immediately.