YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Brown Rice Wrap with Leafy Greens
Pan-seared chicken breast coated in rice flour and tucked into a whole grain wrap with nutty brown rice and fresh spinach for a satisfyingly toasted finish.
INGREDIENTS
140 grams Chicken Breast
10 grams Cream of Rice (dry)
60 grams Cooked Brown Rice
1 large Whole Wheat Tortilla
30 grams Fresh Spinach
25 grams Nonfat Greek Yogurt
1 teaspoon Olive Oil
PREPARATION
Slice the chicken breast into thin strips and dredge them in the dry Cream of Rice cereal seasoned with salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Add the coated chicken strips to the skillet and cook for 3-4 minutes per side until the exterior is golden and crispy.
Warm the pre-cooked brown rice and the whole wheat tortilla in a separate pan or microwave until soft.
Spread the nonfat Greek yogurt across the center of the tortilla as a base.
Layer the fresh spinach, warm brown rice, and crispy chicken strips on top of the yogurt.
Fold in the ends of the tortilla and roll it up tightly into a wrap.
Place the assembled wrap back in the hot skillet for 30 seconds per side to achieve a toasted finish.