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 fresh twist on a classic buffalo sensation with a crispy baked chicken breast, coated lightly and tossed in tangy buffalo sauce, all wrapped up with crisp greens and vibrant veggies in a whole wheat tortilla. Perfect for a filling lunch or dinner that satisfies your savory cravings while keeping things lean and balanced.

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NUTRITION

388kcal
Protein
38.8g
Fat
8.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 Whole Wheat Tortilla

2 tablespoons Buffalo Sauce

1/4 cup Panko Breadcrumbs

1 cup Mixed Greens

1 medium Tomato

1/2 cup Cucumber slices

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PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with foil and lightly coat with non-stick spray.

  • 2

    Lightly coat the chicken breast with a sprinkle of panko breadcrumbs to create a crispy texture. Place the chicken on the baking sheet.

  • 3

    Bake the chicken for about 20-25 minutes until fully cooked and the coating becomes crispy.

  • 4

    Once baked, toss the chicken with buffalo sauce until well coated.

  • 5

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

  • 6

    Layer the tortilla with mixed greens, sliced tomato, and cucumber slices.

  • 7

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

  • 8

    Roll the tortilla tightly to form a wrap. Slice in half if desired 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 fresh twist on a classic buffalo sensation with a crispy baked chicken breast, coated lightly and tossed in tangy buffalo sauce, all wrapped up with crisp greens and vibrant veggies in a whole wheat tortilla. Perfect for a filling lunch or dinner that satisfies your savory cravings while keeping things lean and balanced.

NUTRITION

388kcal
Protein
38.8g
Fat
8.8g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

5 ounces Chicken Breast

1 Whole Wheat Tortilla

2 tablespoons Buffalo Sauce

1/4 cup Panko Breadcrumbs

1 cup Mixed Greens

1 medium Tomato

1/2 cup Cucumber slices

PREPARATION

  • 1

    Preheat your oven to 400°F. Line a baking sheet with foil and lightly coat with non-stick spray.

  • 2

    Lightly coat the chicken breast with a sprinkle of panko breadcrumbs to create a crispy texture. Place the chicken on the baking sheet.

  • 3

    Bake the chicken for about 20-25 minutes until fully cooked and the coating becomes crispy.

  • 4

    Once baked, toss the chicken with buffalo sauce until well coated.

  • 5

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

  • 6

    Layer the tortilla with mixed greens, sliced tomato, and cucumber slices.

  • 7

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

  • 8

    Roll the tortilla tightly to form a wrap. Slice in half if desired and serve immediately.