Crispy Chicken and Veggie Tortilla Wraps

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

Crispy Chicken and Veggie Tortilla Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Tortilla Wraps

Enjoy a satisfying mix of crispy chicken, fresh garden veggies, and a zesty Greek yogurt sauce all wrapped in a whole wheat tortilla. This wrap delivers a crunch from a light panko coating on the chicken and the creaminess of avocado, providing a balanced on-the-go meal that is perfect for any time of the day.

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NUTRITION

492kcal
Protein
46g
Fat
14.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (approx. 50g)

1/8 cup Panko Breadcrumbs

2 Tbsp Nonfat Greek Yogurt

1/4 Avocado

1 serving Mixed Veggies (approx. 100g)

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PREPARATION

  • 1

    Preheat your oven to 400°F or prepare an air fryer if available.

  • 2

    Lightly season the chicken breast with your preferred spices (salt, pepper, and a sprinkle of paprika work well).

  • 3

    Dredge the chicken breast in the panko breadcrumbs, pressing them lightly onto the surface to adhere.

  • 4

    Place the breaded chicken on a baking sheet or in the air fryer basket and cook for 15-20 minutes until the chicken is fully cooked and the coating is crispy. Flip halfway through for even crispiness.

  • 5

    While the chicken cooks, prepare your veggies by slicing lettuce, tomato, red onion, and bell pepper into thin strips.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper, then mash the avocado slightly and combine with the yogurt if you desire a creamy sauce.

  • 7

    Once the chicken is done, slice it into strips.

  • 8

    Warm the whole wheat tortilla lightly in a pan or microwave for 10-15 seconds to make it more pliable.

  • 9

    Spread the Greek yogurt and avocado sauce evenly over the tortilla.

  • 10

    Layer the mixed veggies and sliced crispy chicken on top of the sauce.

  • 11

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

Crispy Chicken and Veggie Tortilla Wraps

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

Crispy Chicken and Veggie Tortilla Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Veggie Tortilla Wraps

Enjoy a satisfying mix of crispy chicken, fresh garden veggies, and a zesty Greek yogurt sauce all wrapped in a whole wheat tortilla. This wrap delivers a crunch from a light panko coating on the chicken and the creaminess of avocado, providing a balanced on-the-go meal that is perfect for any time of the day.

NUTRITION

492kcal
Protein
46g
Fat
14.5g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla (approx. 50g)

1/8 cup Panko Breadcrumbs

2 Tbsp Nonfat Greek Yogurt

1/4 Avocado

1 serving Mixed Veggies (approx. 100g)

PREPARATION

  • 1

    Preheat your oven to 400°F or prepare an air fryer if available.

  • 2

    Lightly season the chicken breast with your preferred spices (salt, pepper, and a sprinkle of paprika work well).

  • 3

    Dredge the chicken breast in the panko breadcrumbs, pressing them lightly onto the surface to adhere.

  • 4

    Place the breaded chicken on a baking sheet or in the air fryer basket and cook for 15-20 minutes until the chicken is fully cooked and the coating is crispy. Flip halfway through for even crispiness.

  • 5

    While the chicken cooks, prepare your veggies by slicing lettuce, tomato, red onion, and bell pepper into thin strips.

  • 6

    In a small bowl, mix the nonfat Greek yogurt with a pinch of salt and pepper, then mash the avocado slightly and combine with the yogurt if you desire a creamy sauce.

  • 7

    Once the chicken is done, slice it into strips.

  • 8

    Warm the whole wheat tortilla lightly in a pan or microwave for 10-15 seconds to make it more pliable.

  • 9

    Spread the Greek yogurt and avocado sauce evenly over the tortilla.

  • 10

    Layer the mixed veggies and sliced crispy chicken on top of the sauce.

  • 11

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