Grilled Chicken and Veggie Wrap

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

Grilled Chicken and Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Wrap

Tender grilled chicken breast and charred bell peppers wrapped in a soft whole wheat tortilla with a zesty, creamy herb sauce that adds a bright finish.

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NUTRITION

502kcal
Protein
59.0g
Fat
14.0g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast, boneless skinless

1 medium Whole wheat tortilla

0.5 cup Red bell pepper, sliced

0.5 cup Zucchini, sliced into half-moons

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

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PREPARATION

  • 1

    Season the chicken breast with half of the salt, pepper, and garlic powder.

  • 2

    Preheat a grill pan or outdoor grill over medium-high heat and brush with the olive oil.

  • 3

    Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F, then set aside to rest for 3 minutes.

  • 4

    Toss the bell peppers and zucchini with a tiny drop of oil and grill for 3-4 minutes until charred and tender.

  • 5

    In a small bowl, whisk together the Greek yogurt, lemon juice, oregano, and the remaining spices to create a creamy sauce.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Lay the tortilla flat, spread the yogurt sauce down the center, and layer with fresh spinach, grilled veggies, and chicken.

  • 8

    Fold in the sides of the tortilla and roll tightly to serve.

Grilled Chicken and Veggie Wrap

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

Grilled Chicken and Veggie Wrap

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Wrap

Tender grilled chicken breast and charred bell peppers wrapped in a soft whole wheat tortilla with a zesty, creamy herb sauce that adds a bright finish.

NUTRITION

502kcal
Protein
59.0g
Fat
14.0g
Carbs
36.9g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Chicken breast, boneless skinless

1 medium Whole wheat tortilla

0.5 cup Red bell pepper, sliced

0.5 cup Zucchini, sliced into half-moons

1 cup Fresh baby spinach

1 tsp Extra virgin olive oil

2 tbsp Plain Greek yogurt

0.5 tsp Garlic powder

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh lemon juice

PREPARATION

  • 1

    Season the chicken breast with half of the salt, pepper, and garlic powder.

  • 2

    Preheat a grill pan or outdoor grill over medium-high heat and brush with the olive oil.

  • 3

    Grill the chicken for 5-6 minutes per side until the internal temperature reaches 165°F, then set aside to rest for 3 minutes.

  • 4

    Toss the bell peppers and zucchini with a tiny drop of oil and grill for 3-4 minutes until charred and tender.

  • 5

    In a small bowl, whisk together the Greek yogurt, lemon juice, oregano, and the remaining spices to create a creamy sauce.

  • 6

    Slice the grilled chicken into thin strips.

  • 7

    Lay the tortilla flat, spread the yogurt sauce down the center, and layer with fresh spinach, grilled veggies, and chicken.

  • 8

    Fold in the sides of the tortilla and roll tightly to serve.