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 zesty, crunchy buffalo chicken wrap loaded with crisp fresh veggies and a light Greek yogurt dressing. Perfectly balanced with tender, oven-crisped chicken breast, a whole wheat tortilla, and a splash of tangy buffalo sauce for a satisfying and flavorful meal.

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NUTRITION

337kcal
Protein
38.3g
Fat
8.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Buffalo Sauce

1 Whole Wheat Tortilla (8 inch)

1 cup Romaine Lettuce

2 medium Tomato slices

1 quarter cup Cucumber slices

1/4 cup Shredded Carrots

2 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Toss the chicken breast with salt, pepper, and half of the buffalo sauce.

  • 3

    Place the chicken on a baking tray lined with parchment paper and bake for 15-18 minutes until cooked through and slightly crispy.

  • 4

    While the chicken cooks, prepare the vegetables by shredding romaine lettuce, slicing tomato and cucumber, and measuring out shredded carrots.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds per side.

  • 6

    Once the chicken is done, slice it into strips and toss with the remaining buffalo sauce.

  • 7

    Assemble the wrap by laying the tortilla flat, spreading nonfat Greek yogurt slightly over the surface, layering the buffalo chicken strips and fresh veggies.

  • 8

    Roll the tortilla tightly into 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 zesty, crunchy buffalo chicken wrap loaded with crisp fresh veggies and a light Greek yogurt dressing. Perfectly balanced with tender, oven-crisped chicken breast, a whole wheat tortilla, and a splash of tangy buffalo sauce for a satisfying and flavorful meal.

NUTRITION

337kcal
Protein
38.3g
Fat
8.3g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Buffalo Sauce

1 Whole Wheat Tortilla (8 inch)

1 cup Romaine Lettuce

2 medium Tomato slices

1 quarter cup Cucumber slices

1/4 cup Shredded Carrots

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat oven to 425°F.

  • 2

    Toss the chicken breast with salt, pepper, and half of the buffalo sauce.

  • 3

    Place the chicken on a baking tray lined with parchment paper and bake for 15-18 minutes until cooked through and slightly crispy.

  • 4

    While the chicken cooks, prepare the vegetables by shredding romaine lettuce, slicing tomato and cucumber, and measuring out shredded carrots.

  • 5

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds per side.

  • 6

    Once the chicken is done, slice it into strips and toss with the remaining buffalo sauce.

  • 7

    Assemble the wrap by laying the tortilla flat, spreading nonfat Greek yogurt slightly over the surface, layering the buffalo chicken strips and fresh veggies.

  • 8

    Roll the tortilla tightly into a wrap, slice in half if desired, and serve immediately.