Crispy Chicken and Fresh Veggie Wrap

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

Crispy Chicken and Fresh Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Veggie Wrap

Enjoy a satisfying wrap featuring perfectly seasoned, crispy chicken paired with a medley of fresh, crunchy vegetables and a tangy Greek yogurt drizzle, all wrapped up in a wholesome whole wheat tortilla.

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NUTRITION

461kcal
Protein
52.9g
Fat
13.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 whole Wheat Tortilla

1 cup Romaine Lettuce

1/2 medium Tomato

1/4 cup Cucumber slices

1/4 medium Avocado

2 tbsp Non-fat Greek Yogurt

Spices (Salt, Pepper, Paprika) to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and paprika. Place on a baking tray and bake for 18-20 minutes until crispy and cooked through.

  • 3

    While the chicken bakes, prepare the veggies: chop the romaine lettuce, slice the tomato and cucumber, and dice the avocado.

  • 4

    In a small bowl, mix the non-fat Greek yogurt with a pinch of salt and pepper to create a light, tangy sauce.

  • 5

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side.

  • 6

    Slice the cooked chicken into strips. Layer the tortilla with lettuce, tomato, cucumber, avocado, and chicken strips.

  • 7

    Drizzle the yogurt sauce over the filling, then tightly wrap all the ingredients. Slice in half and serve immediately.

Crispy Chicken and Fresh Veggie Wrap

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

Crispy Chicken and Fresh Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Fresh Veggie Wrap

Enjoy a satisfying wrap featuring perfectly seasoned, crispy chicken paired with a medley of fresh, crunchy vegetables and a tangy Greek yogurt drizzle, all wrapped up in a wholesome whole wheat tortilla.

NUTRITION

461kcal
Protein
52.9g
Fat
13.1g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 whole Wheat Tortilla

1 cup Romaine Lettuce

1/2 medium Tomato

1/4 cup Cucumber slices

1/4 medium Avocado

2 tbsp Non-fat Greek Yogurt

Spices (Salt, Pepper, Paprika) to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Season the chicken breast with salt, pepper, and paprika. Place on a baking tray and bake for 18-20 minutes until crispy and cooked through.

  • 3

    While the chicken bakes, prepare the veggies: chop the romaine lettuce, slice the tomato and cucumber, and dice the avocado.

  • 4

    In a small bowl, mix the non-fat Greek yogurt with a pinch of salt and pepper to create a light, tangy sauce.

  • 5

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds on each side.

  • 6

    Slice the cooked chicken into strips. Layer the tortilla with lettuce, tomato, cucumber, avocado, and chicken strips.

  • 7

    Drizzle the yogurt sauce over the filling, then tightly wrap all the ingredients. Slice in half and serve immediately.