YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Fresh Romaine Wraps with Creamy Garlic Dressing
Enjoy a satisfying wrap featuring tender, crispy baked chicken breast, refreshing romaine lettuce, and a smooth, tangy garlic dressing—all wrapped in a wholesome whole wheat tortilla. This meal delivers a harmonious mix of textures and flavors, from the crunchy coating on the chicken to the cool, crisp lettuce and the creamy dressing, perfect for lunch or dinner.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
2 cups Romaine Lettuce
1/4 cup Panko Breadcrumbs
1 Egg White
2 tbsp Nonfat Greek Yogurt
1 Garlic Clove
1 tbsp Lemon Juice
2 sprays Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the chicken breast into thin strips for even cooking. Pat dry with paper towels.
In a small bowl, whisk together the egg white with a pinch of salt and pepper.
Dredge the chicken strips in the egg white, then coat evenly with panko breadcrumbs.
Place the breaded chicken on a baking sheet lined with parchment paper. Lightly spray with olive oil.
Bake for 15-18 minutes, or until the chicken is cooked through and the coating is crispy.
While the chicken is baking, prepare the creamy garlic dressing by mixing nonfat Greek yogurt, minced garlic, lemon juice, and a pinch of salt and pepper in a small bowl.
Warm the whole wheat tortilla slightly in a dry skillet or microwave for easier rolling.
Layer the tortilla with fresh romaine lettuce leaves.
Once the chicken is done, place the crispy chicken strips on top of the lettuce.
Drizzle the creamy garlic dressing over the chicken and lettuce, then roll the tortilla tightly to form a wrap.
Slice in half if desired and serve immediately.