Grilled Chicken and Fresh Veggie Wrap

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

Grilled Chicken and Fresh Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Fresh Veggie Wrap

Enjoy a light yet satisfying meal featuring tender grilled chicken wrapped in a wholesome whole wheat tortilla, packed with crisp spinach, juicy tomato slices, sweet red bell pepper, and a hint of red onion. The addition of a dollop of creamy nonfat Greek yogurt and a brush of olive oil bring a balanced burst of flavor, making it a perfect option for any time of the day.

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NUTRITION

399kcal
Protein
43.9g
Fat
11.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 Whole Wheat Tortilla Wrap

1 cup Baby Spinach

1/2 medium Tomato (sliced)

1/4 cup Red Bell Pepper (chopped)

2 tbsp Red Onion (sliced)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Lightly brush the chicken breast with olive oil and season with your favorite herbs and a pinch of salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nice grill marks appear.

  • 4

    While the chicken is grilling, prepare your veggies. Rinse and pat dry the baby spinach, slice the tomato, chop the red bell pepper, and slice the red onion.

  • 5

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds per side or until pliable.

  • 6

    Once the chicken is cooked, slice it into thin strips.

  • 7

    Spread the nonfat Greek yogurt over the tortilla as a light spread.

  • 8

    Layer the spinach, tomato slices, red bell pepper, red onion, and grilled chicken strips on the tortilla.

  • 9

    Roll up the tortilla tightly, cut in half if desired, and serve immediately.

Grilled Chicken and Fresh Veggie Wrap

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

Grilled Chicken and Fresh Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Fresh Veggie Wrap

Enjoy a light yet satisfying meal featuring tender grilled chicken wrapped in a wholesome whole wheat tortilla, packed with crisp spinach, juicy tomato slices, sweet red bell pepper, and a hint of red onion. The addition of a dollop of creamy nonfat Greek yogurt and a brush of olive oil bring a balanced burst of flavor, making it a perfect option for any time of the day.

NUTRITION

399kcal
Protein
43.9g
Fat
11.9g
Carbs
31.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Grilled Chicken Breast

1 Whole Wheat Tortilla Wrap

1 cup Baby Spinach

1/2 medium Tomato (sliced)

1/4 cup Red Bell Pepper (chopped)

2 tbsp Red Onion (sliced)

2 tbsp Nonfat Greek Yogurt

1 tsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Lightly brush the chicken breast with olive oil and season with your favorite herbs and a pinch of salt and pepper.

  • 3

    Grill the chicken for about 6-7 minutes per side until fully cooked and nice grill marks appear.

  • 4

    While the chicken is grilling, prepare your veggies. Rinse and pat dry the baby spinach, slice the tomato, chop the red bell pepper, and slice the red onion.

  • 5

    Warm the whole wheat tortilla in a dry skillet for about 30 seconds per side or until pliable.

  • 6

    Once the chicken is cooked, slice it into thin strips.

  • 7

    Spread the nonfat Greek yogurt over the tortilla as a light spread.

  • 8

    Layer the spinach, tomato slices, red bell pepper, red onion, and grilled chicken strips on the tortilla.

  • 9

    Roll up the tortilla tightly, cut in half if desired, and serve immediately.