Name: Grilled Chicken and Veggie Wrap with Carrots and Cucumbers
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 ounces Grilled Chicken Breast; 1 medium Whole Wheat Tortilla; 2 tablespoons Non-fat Greek Yogurt; 1/2 cup Shredded Carrots; 1/2 cup Sliced Cucumbers; 1.5 teaspoons Olive Oil; 1 teaspoon Lemon Juice; 1/4 teaspoon Dried Oregano

Grilled Chicken and Veggie Wrap with Carrots and Cucumbers

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Wrap with Carrots and Cucumbers

Grilled chicken breast and crisp vegetables wrapped in a whole wheat tortilla with a zesty Greek yogurt sauce for a refreshing, crunchy finish.

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NUTRITION

Protein

34.2g

Fat

13.2g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

3 ounces Grilled Chicken Breast

1 medium Whole Wheat Tortilla

2 tablespoons Non-fat Greek Yogurt

1/2 cup Shredded Carrots

1/2 cup Sliced Cucumbers

1.5 teaspoons Olive Oil

1 teaspoon Lemon Juice

1/4 teaspoon Dried Oregano

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PREPARATION

1
Season the chicken breast with dried oregano, salt, and pepper.
2
Heat olive oil in a grill pan over medium-high heat.
3
Grill the chicken for 5 to 7 minutes per side until fully cooked and juices run clear.
4
Remove chicken from heat and slice into thin strips.
5
In a small bowl, whisk together the Greek yogurt and lemon juice to create a creamy dressing.
6
Warm the whole wheat tortilla slightly in a dry skillet to make it pliable.
7
Spread the yogurt dressing evenly across the center of the tortilla.
8
Layer the grilled chicken strips, shredded carrots, and sliced cucumbers on top of the dressing.
9
Fold in the sides of the tortilla and roll tightly to secure the filling.