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

Enjoy a satisfying wrap bursting with bold buffalo flavors and a crispy, tender chicken breast accented by a light panko coating. Fresh, crunchy veggies add vibrant color and refreshing texture to this balanced dish, making it perfect for a hearty lunch or dinner.

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NUTRITION

424kcal
Protein
34.4g
Fat
9.7g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 tbsp Buffalo Sauce

1/4 cup Panko Breadcrumbs

1 cup Romaine Lettuce

1/2 cup Carrot Sticks

1/4 cup Red Bell Pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    Coat the chicken breast evenly with buffalo sauce, then dredge in the panko breadcrumbs to form a light crust.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes, or until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken bakes, prepare the wrap by laying out the whole wheat tortilla and layering with romaine lettuce, carrot sticks, and red bell pepper.

  • 6

    Once the chicken is done, slice it into strips and arrange it on top of the veggies.

  • 7

    Drizzle a little extra buffalo sauce over the chicken if desired, then roll the tortilla tightly to form the wrap.

  • 8

    Slice in half and 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

Enjoy a satisfying wrap bursting with bold buffalo flavors and a crispy, tender chicken breast accented by a light panko coating. Fresh, crunchy veggies add vibrant color and refreshing texture to this balanced dish, making it perfect for a hearty lunch or dinner.

NUTRITION

424kcal
Protein
34.4g
Fat
9.7g
Carbs
54.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

1 tbsp Buffalo Sauce

1/4 cup Panko Breadcrumbs

1 cup Romaine Lettuce

1/2 cup Carrot Sticks

1/4 cup Red Bell Pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper.

  • 3

    Coat the chicken breast evenly with buffalo sauce, then dredge in the panko breadcrumbs to form a light crust.

  • 4

    Place the breaded chicken on a baking sheet lined with parchment paper and bake for 18-20 minutes, or until the chicken is cooked through and the coating is crisp.

  • 5

    While the chicken bakes, prepare the wrap by laying out the whole wheat tortilla and layering with romaine lettuce, carrot sticks, and red bell pepper.

  • 6

    Once the chicken is done, slice it into strips and arrange it on top of the veggies.

  • 7

    Drizzle a little extra buffalo sauce over the chicken if desired, then roll the tortilla tightly to form the wrap.

  • 8

    Slice in half and serve immediately.