Crispy Chicken and Roasted Vegetable Wraps

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

Crispy Chicken and Roasted Vegetable Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Wraps

Savor the satisfying crunch of lightly breaded chicken paired with a medley of roasted vegetables, all wrapped snugly in a wholesome whole wheat tortilla. This vibrant dish is elevated with a creamy non-fat Greek yogurt sauce and a blend of aromatic spices, making it a balanced and delicious meal for any time of day.

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NUTRITION

434kcal
Protein
41g
Fat
6.6g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla Wrap

1 cup Mixed Roasted Vegetables

1/4 cup Non-Fat Greek Yogurt

2 tbsp Whole Wheat Breadcrumbs

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the chicken breast into strips. In a bowl, toss the chicken with a light coating of whole wheat breadcrumbs along with garlic powder, paprika, salt, and pepper.

  • 3

    Arrange the seasoned chicken on a baking sheet lined with parchment paper and bake for 15-18 minutes until the chicken is cooked through and slightly crispy.

  • 4

    While the chicken bakes, chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a tiny drizzle of olive oil, salt, and pepper, then spread them on another baking sheet. Roast in the oven for about 15 minutes until tender with a slight char.

  • 5

    Warm the whole wheat tortilla wrap briefly in the oven or a skillet. Spread the non-fat Greek yogurt over the tortilla as a creamy base.

  • 6

    Layer the roasted vegetables and crispy chicken strips onto the wrap. Optionally, add extra spices or a squeeze of lemon for brightness.

  • 7

    Roll up the wrap tightly and serve immediately, enjoying a balanced mix of crispy textures and fresh roasted flavors.

Crispy Chicken and Roasted Vegetable Wraps

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

Crispy Chicken and Roasted Vegetable Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken and Roasted Vegetable Wraps

Savor the satisfying crunch of lightly breaded chicken paired with a medley of roasted vegetables, all wrapped snugly in a wholesome whole wheat tortilla. This vibrant dish is elevated with a creamy non-fat Greek yogurt sauce and a blend of aromatic spices, making it a balanced and delicious meal for any time of day.

NUTRITION

434kcal
Protein
41g
Fat
6.6g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla Wrap

1 cup Mixed Roasted Vegetables

1/4 cup Non-Fat Greek Yogurt

2 tbsp Whole Wheat Breadcrumbs

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the chicken breast into strips. In a bowl, toss the chicken with a light coating of whole wheat breadcrumbs along with garlic powder, paprika, salt, and pepper.

  • 3

    Arrange the seasoned chicken on a baking sheet lined with parchment paper and bake for 15-18 minutes until the chicken is cooked through and slightly crispy.

  • 4

    While the chicken bakes, chop bell pepper, zucchini, and red onion into bite-sized pieces. Toss the vegetables with a tiny drizzle of olive oil, salt, and pepper, then spread them on another baking sheet. Roast in the oven for about 15 minutes until tender with a slight char.

  • 5

    Warm the whole wheat tortilla wrap briefly in the oven or a skillet. Spread the non-fat Greek yogurt over the tortilla as a creamy base.

  • 6

    Layer the roasted vegetables and crispy chicken strips onto the wrap. Optionally, add extra spices or a squeeze of lemon for brightness.

  • 7

    Roll up the wrap tightly and serve immediately, enjoying a balanced mix of crispy textures and fresh roasted flavors.