YOUR SOLIN GENERATED RECIPE
Lemon-Herb Chicken and Veggie Wraps
Pan-seared chicken and crisp-tender vegetables are tossed in a zesty herb seasoning and bundled into a soft wrap for a bright, citrus-infused midday meal.
INGREDIENTS
5.5 oz chicken breast
1 medium whole wheat tortilla
0.5 cup bell peppers
0.5 cup zucchini
0.25 cup red onion
0.5 tbsp extra virgin olive oil
2 tbsp plain Greek yogurt
1 tbsp fresh lemon juice
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the chicken breast into thin strips and toss in a bowl with the dried oregano, garlic powder, sea salt, and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken strips to the skillet and cook for 5-7 minutes until golden brown and cooked through.
Add the sliced bell peppers, zucchini, and red onion to the skillet, sautéing for an additional 4-5 minutes until the vegetables are crisp-tender.
In a small bowl, whisk together the plain Greek yogurt and fresh lemon juice to create a creamy dressing.
Warm the whole wheat tortilla in a dry pan for 30 seconds per side.
Spread the yogurt dressing onto the center of the tortilla, top with the chicken and vegetable mixture, and fold tightly.
For meal prep, store the chicken and vegetable mixture separately from the tortillas and dressing, assembling just before eating to maintain freshness.