YOUR SOLIN GENERATED RECIPE
BBQ Chicken and Pepper Rice Wraps
Sautéed bell peppers and shredded chicken tossed in tangy BBQ sauce, folded into protein-rich egg wraps with fluffy rice and melted cheese for a satisfying, savory bite.
INGREDIENTS
4.5 oz shredded chicken
0.25 cup cooked brown rice
2 whole egglife wraps
0.5 cup sliced bell pepper
2 tbsp clean BBQ sauce
1 oz shredded cheddar cheese
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tsp olive oil
PREPARATION
Heat the olive oil in a medium skillet over medium-high heat.
Add the sliced bell peppers to the skillet and sauté for 3-4 minutes until they are tender and slightly charred.
Lower the heat to medium and stir in the shredded chicken and cooked brown rice.
Add the BBQ sauce, sea salt, and black pepper, tossing everything together until the mixture is heated through and well-coated.
Lay the egglife wraps on a flat surface and divide the chicken and rice mixture evenly between them.
Sprinkle the shredded cheddar cheese over the warm filling to allow it to melt slightly.
Fold the wraps tightly and serve immediately.