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 vibrant wrap featuring crispy buffalo-seasoned chicken paired with a rainbow of fresh veggies, all wrapped in a whole wheat tortilla. This dish balances tangy buffalo sauce with the crunch of lettuce, tomato, and shredded carrot, finished with a cool drizzle of nonfat Greek yogurt for a satisfying contrast.

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NUTRITION

343kcal
Protein
41.6g
Fat
6.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Buffalo Sauce

1 Whole Wheat Wrap

1 cup Red Leaf Lettuce

1 Small Tomato

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. Brush it with buffalo sauce on both sides.

  • 3

    Place the chicken in the skillet and cook for about 5-6 minutes per side until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing into strips.

  • 4

    Warm the whole wheat wrap in a separate pan for about 30 seconds on each side or until pliable.

  • 5

    Lay the wrap on a clean surface and spread the nonfat Greek yogurt evenly, leaving a small border.

  • 6

    Layer the red leaf lettuce, tomato slices, and shredded carrot on the wrap. Add the sliced buffalo chicken on top.

  • 7

    Drizzle a little extra buffalo sauce if desired, roll the wrap tightly, and slice in half to serve.

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 vibrant wrap featuring crispy buffalo-seasoned chicken paired with a rainbow of fresh veggies, all wrapped in a whole wheat tortilla. This dish balances tangy buffalo sauce with the crunch of lettuce, tomato, and shredded carrot, finished with a cool drizzle of nonfat Greek yogurt for a satisfying contrast.

NUTRITION

343kcal
Protein
41.6g
Fat
6.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Buffalo Sauce

1 Whole Wheat Wrap

1 cup Red Leaf Lettuce

1 Small Tomato

1/4 cup Shredded Carrot

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. Brush it with buffalo sauce on both sides.

  • 3

    Place the chicken in the skillet and cook for about 5-6 minutes per side until the internal temperature reaches 165°F. Once cooked, let it rest for a few minutes before slicing into strips.

  • 4

    Warm the whole wheat wrap in a separate pan for about 30 seconds on each side or until pliable.

  • 5

    Lay the wrap on a clean surface and spread the nonfat Greek yogurt evenly, leaving a small border.

  • 6

    Layer the red leaf lettuce, tomato slices, and shredded carrot on the wrap. Add the sliced buffalo chicken on top.

  • 7

    Drizzle a little extra buffalo sauce if desired, roll the wrap tightly, and slice in half to serve.