Name: Tandoori Chicken and Cucumber Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup nonfat Greek yogurt; 1 tbsp tandoori spice blend; 0.25 tsp sea salt; 1 tsp olive oil; 1 large whole wheat tortilla; 0.5 cup cucumber; 2 tbsp red onion; 1 tbsp fresh cilantro; 1 tbsp lemon juice

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

YOUR SOLIN GENERATED RECIPE

Tandoori Chicken and Cucumber Wraps

Pan-seared chicken breast marinated in aromatic tandoori spices and cooling Greek yogurt, tucked into a warm tortilla with crisp cucumber ribbons.

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NUTRITION

Protein

57.3g

Fat

15.5g

Carbs

41g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup nonfat Greek yogurt

1 tbsp tandoori spice blend

0.25 tsp sea salt

1 tsp olive oil

1 large whole wheat tortilla

0.5 cup cucumber

2 tbsp red onion

1 tbsp fresh cilantro

1 tbsp lemon juice

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PREPARATION

1
In a medium bowl, combine the chicken breast strips with the Greek yogurt, tandoori spice blend, and sea salt until evenly coated.
2
Heat the olive oil in a non-stick skillet over medium-high heat.
3
Add the marinated chicken to the skillet and cook for 6-8 minutes, turning occasionally, until the chicken is cooked through and has a slight char.
4
While the chicken cooks, thinly slice the cucumber into ribbons or rounds and finely dice the red onion.
5
Warm the whole wheat tortilla in a dry pan or microwave for 15 seconds until pliable.
6
Layer the cooked tandoori chicken, cucumber, red onion, and fresh cilantro onto the center of the tortilla.
7
Drizzle with lemon juice, fold the sides in, and roll tightly to serve.