YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Roasted Vegetable Wraps
Sautéed chicken strips and caramelized roasted vegetables tucked into a warm tortilla with a zesty yogurt drizzle for a satisfying crunch.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
0.5 cup red bell pepper
0.5 cup zucchini
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
0.25 tsp smoked paprika
2 tbsp non-fat Greek yogurt
1 tsp lemon juice
PREPARATION
Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.
Slice the red bell pepper and zucchini into thin matchsticks. Toss them on the baking sheet with half of the olive oil and a pinch of salt and pepper.
Roast the vegetables for 15-18 minutes until they are tender and show slight charred edges.
While the vegetables roast, slice the chicken breast into thin strips and season evenly with garlic powder, smoked paprika, and the remaining salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the chicken strips and sear for 5-6 minutes, turning occasionally, until golden brown and cooked through.
In a small ramekin, whisk together the Greek yogurt and lemon juice until smooth and pourable.
Warm the whole wheat tortilla in a dry pan for 30 seconds per side until pliable.
Assemble the wrap by placing the roasted vegetables and crispy chicken in the center of the tortilla, drizzling with the lemon-yogurt sauce, and rolling it up tightly.