Creamy Lemon-Herb Chicken Salad Wraps

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

Creamy Lemon-Herb Chicken Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Chicken Salad Wraps

Poached chicken breast tossed in a zesty lemon-dill yogurt dressing, tucked into a soft whole wheat tortilla with crisp greens.

Try 7 days free, then $12.99 / mo.

NUTRITION

483kcal
Protein
55.8g
Fat
16.0g
Carbs
32.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

0.25 whole Avocado

1 medium Whole wheat tortilla

0.25 cup Celery

1 tbsp Lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Mixed greens

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    In a medium bowl, combine the shredded cooked chicken breast and the diced celery.

  • 2

    In a separate small bowl, mash the avocado until smooth, then whisk in the Greek yogurt, lemon juice, fresh dill, sea salt, and black pepper to create a creamy dressing.

  • 3

    Pour the avocado-yogurt dressing over the chicken and celery, folding gently until the mixture is thoroughly and evenly coated.

  • 4

    Lay the whole wheat tortilla flat on a clean surface and arrange the mixed greens across the center.

  • 5

    Scoop the creamy chicken salad onto the bed of greens, roll the tortilla tightly into a wrap, and slice diagonally before serving.

Creamy Lemon-Herb Chicken Salad Wraps

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

Creamy Lemon-Herb Chicken Salad Wraps

YOUR SOLIN GENERATED RECIPE

Creamy Lemon-Herb Chicken Salad Wraps

Poached chicken breast tossed in a zesty lemon-dill yogurt dressing, tucked into a soft whole wheat tortilla with crisp greens.

NUTRITION

483kcal
Protein
55.8g
Fat
16.0g
Carbs
32.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Cooked chicken breast

0.25 cup Non-fat Greek yogurt

0.25 whole Avocado

1 medium Whole wheat tortilla

0.25 cup Celery

1 tbsp Lemon juice

1 tsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Mixed greens

PREPARATION

  • 1

    In a medium bowl, combine the shredded cooked chicken breast and the diced celery.

  • 2

    In a separate small bowl, mash the avocado until smooth, then whisk in the Greek yogurt, lemon juice, fresh dill, sea salt, and black pepper to create a creamy dressing.

  • 3

    Pour the avocado-yogurt dressing over the chicken and celery, folding gently until the mixture is thoroughly and evenly coated.

  • 4

    Lay the whole wheat tortilla flat on a clean surface and arrange the mixed greens across the center.

  • 5

    Scoop the creamy chicken salad onto the bed of greens, roll the tortilla tightly into a wrap, and slice diagonally before serving.