YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Fresh Veggie Tortilla Sandwich
Enjoy a satisfying and flavorful sandwich featuring lightly crispy chicken breast coated with almond flour and egg white, paired with a medley of fresh veggies and creamy avocado, all wrapped in a whole wheat tortilla. This dish strikes a balance between crunch, freshness, and a hint of tang from Greek yogurt, making it a delicious and nutritious choice for any meal.
INGREDIENTS
3 oz Chicken Breast
1 Whole Wheat Tortilla (60g)
2 tbsp Almond Flour
1 Egg White
1/4 Avocado
1 tbsp Nonfat Greek Yogurt
1 Leaf Lettuce
4 Tomato Slices
2 Red Onion Slices
PREPARATION
Preheat your oven to 400°F.
Slice the chicken breast into thin cutlets for quicker, even cooking.
In a shallow bowl, whisk together the egg white and nonfat Greek yogurt to create your wet coating mixture.
In another shallow dish, place the almond flour and season it with salt, pepper, and any other preferred spices (such as paprika or garlic powder).
Dip each chicken cutlet first into the egg white mixture, then dredge in the almond flour mixture until well coated.
Place the coated chicken on a baking tray lined with parchment paper and bake in the oven for about 15-18 minutes, or until crispy and cooked through.
While the chicken is baking, prepare the veggies by washing the lettuce, slicing the tomato into thin rounds, and slicing a small portion of red onion.
Lightly warm the whole wheat tortilla in a pan or microwave for a few seconds to make it pliable.
Assemble the sandwich by layering the baked crispy chicken, fresh leaf lettuce, tomato slices, red onion, and avocado slices onto the tortilla.
Fold the tortilla over the filling, slice in half if desired, and serve immediately.