Grilled Chicken and Spinach Protein Wrap

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

Grilled Chicken and Spinach Protein Wrap

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Protein Wrap

Sautéed chicken and fresh spinach wrapped in a warm whole-wheat tortilla, finished with creamy avocado and tender sautéed broccoli.

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NUTRITION

488kcal
Protein
41.8g
Fat
20.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces cooked Chicken Breast

1 large Whole Wheat Tortilla

1 cup Fresh Spinach

0.5 cup Broccoli Florets

0.25 medium Avocado

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

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

  • 3

    Cook the chicken until golden brown and cooked through, then slice into thin strips.

  • 4

    In the same skillet, lightly sauté the broccoli florets with a splash of water until tender-crisp.

  • 5

    Warm the whole wheat tortilla in the skillet for about 30 seconds on each side until pliable.

  • 6

    Lay the tortilla flat and layer the fresh spinach, sliced chicken, sautéed broccoli, and avocado slices in the center.

  • 7

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

Grilled Chicken and Spinach Protein Wrap

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

Grilled Chicken and Spinach Protein Wrap

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Spinach Protein Wrap

Sautéed chicken and fresh spinach wrapped in a warm whole-wheat tortilla, finished with creamy avocado and tender sautéed broccoli.

NUTRITION

488kcal
Protein
41.8g
Fat
20.8g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

3.7 ounces cooked Chicken Breast

1 large Whole Wheat Tortilla

1 cup Fresh Spinach

0.5 cup Broccoli Florets

0.25 medium Avocado

1 teaspoon Olive Oil

PREPARATION

  • 1

    Season the chicken breast with a pinch of salt and black pepper.

  • 2

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

  • 3

    Cook the chicken until golden brown and cooked through, then slice into thin strips.

  • 4

    In the same skillet, lightly sauté the broccoli florets with a splash of water until tender-crisp.

  • 5

    Warm the whole wheat tortilla in the skillet for about 30 seconds on each side until pliable.

  • 6

    Lay the tortilla flat and layer the fresh spinach, sliced chicken, sautéed broccoli, and avocado slices in the center.

  • 7

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