Zesty Chicken and Veggie Wraps

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

Zesty Chicken and Veggie Wraps

YOUR SOLIN GENERATED RECIPE

Zesty Chicken and Veggie Wraps

Pan-seared chicken breast strips and crisp bell peppers are wrapped in a warm tortilla with creamy avocado and a bright, zesty lime finish.

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NUTRITION

522kcal
Protein
50.3g
Fat
21.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

0.5 cup bell peppers

0.25 cup red onion

0.25 whole avocado

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and toss with chili powder, cumin, sea salt, and black pepper.

  • 2

    Heat the olive oil in a large skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and sear for 5-6 minutes until golden brown and fully cooked.

  • 4

    Add the bell peppers and red onion to the skillet, sautéing for an additional 3 minutes until tender-crisp.

  • 5

    Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.

  • 6

    Place the chicken and veggie mixture in the center of the tortilla, top with sliced avocado, and drizzle with lime juice before rolling tightly.

Zesty Chicken and Veggie Wraps

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

Zesty Chicken and Veggie Wraps

YOUR SOLIN GENERATED RECIPE

Zesty Chicken and Veggie Wraps

Pan-seared chicken breast strips and crisp bell peppers are wrapped in a warm tortilla with creamy avocado and a bright, zesty lime finish.

NUTRITION

522kcal
Protein
50.3g
Fat
21.8g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

0.5 cup bell peppers

0.25 cup red onion

0.25 whole avocado

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

PREPARATION

  • 1

    Slice the chicken breast into thin strips and toss with chili powder, cumin, sea salt, and black pepper.

  • 2

    Heat the olive oil in a large skillet over medium-high heat.

  • 3

    Add the chicken to the skillet and sear for 5-6 minutes until golden brown and fully cooked.

  • 4

    Add the bell peppers and red onion to the skillet, sautéing for an additional 3 minutes until tender-crisp.

  • 5

    Warm the whole wheat tortilla in a separate dry pan for 30 seconds per side until pliable.

  • 6

    Place the chicken and veggie mixture in the center of the tortilla, top with sliced avocado, and drizzle with lime juice before rolling tightly.