Fresh Grilled Chicken and Crunchy Veggie Wrap

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

Fresh Grilled Chicken and Crunchy Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Fresh Grilled Chicken and Crunchy Veggie Wrap

Enjoy a light yet satisfying wrap featuring perfectly grilled chicken breast paired with a vibrant mix of crunchy bell peppers, cabbage, spinach, and carrot ribbons, all enhanced by creamy avocado and a tangy touch of Dijon mustard. This wrap offers a delightful balance of savory protein with refreshing veggies, making it ideal for a wholesome meal at breakfast, lunch, or dinner.

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NUTRITION

405kcal
Protein
41.4g
Fat
14.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 Whole Wheat Tortilla Wrap

1/3 cup Mixed Bell Peppers

1/3 cup Shredded Red Cabbage

1 cup Fresh Spinach Leaves

1/4 cup Carrot Ribbons

1/4 Avocado Slices

1 tsp Dijon Mustard

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PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    Warm the whole wheat tortilla on the grill for about 30 seconds on each side to make it pliable.

  • 4

    Thinly slice the grilled chicken and prepare the veggies by slicing the bell peppers, shredding the red cabbage, and arranging the spinach leaves and carrot ribbons.

  • 5

    Lay the tortilla flat, spread a thin layer of Dijon mustard, then layer in the sliced chicken, mixed bell peppers, red cabbage, spinach, carrot ribbons, and avocado slices.

  • 6

    Roll up the tortilla tightly to form a wrap. Optionally, slice in half and serve immediately.

Fresh Grilled Chicken and Crunchy Veggie Wrap

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

Fresh Grilled Chicken and Crunchy Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Fresh Grilled Chicken and Crunchy Veggie Wrap

Enjoy a light yet satisfying wrap featuring perfectly grilled chicken breast paired with a vibrant mix of crunchy bell peppers, cabbage, spinach, and carrot ribbons, all enhanced by creamy avocado and a tangy touch of Dijon mustard. This wrap offers a delightful balance of savory protein with refreshing veggies, making it ideal for a wholesome meal at breakfast, lunch, or dinner.

NUTRITION

405kcal
Protein
41.4g
Fat
14.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 Whole Wheat Tortilla Wrap

1/3 cup Mixed Bell Peppers

1/3 cup Shredded Red Cabbage

1 cup Fresh Spinach Leaves

1/4 cup Carrot Ribbons

1/4 Avocado Slices

1 tsp Dijon Mustard

PREPARATION

  • 1

    Preheat a grill or grill pan over medium-high heat.

  • 2

    Season the chicken breast lightly with salt, pepper, and your favorite herbs. Grill for about 6-7 minutes per side until fully cooked and juices run clear.

  • 3

    Warm the whole wheat tortilla on the grill for about 30 seconds on each side to make it pliable.

  • 4

    Thinly slice the grilled chicken and prepare the veggies by slicing the bell peppers, shredding the red cabbage, and arranging the spinach leaves and carrot ribbons.

  • 5

    Lay the tortilla flat, spread a thin layer of Dijon mustard, then layer in the sliced chicken, mixed bell peppers, red cabbage, spinach, carrot ribbons, and avocado slices.

  • 6

    Roll up the tortilla tightly to form a wrap. Optionally, slice in half and serve immediately.