Name: Crispy Baked Chicken Tenderloin Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken tenderloins; 1 tbsp Almond flour; 0.25 tsp Smoked paprika; 0.25 tsp Garlic powder; 0.13 tsp Sea salt; 0.13 tsp Black pepper; 1 medium Whole wheat tortilla; 2 tbsp Nonfat Greek yogurt; 0.5 tsp Dijon mustard; 0.5 cup Shredded romaine lettuce; 2 slice Tomato

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Chicken Tenderloin Wrap

Oven-baked chicken tenderloins coated in a nutty almond crust, tucked into a warm whole wheat wrap with crisp greens and a zesty yogurt sauce.

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NUTRITION

Protein

46.7g

Fat

9.8g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken tenderloins

1 tbsp Almond flour

0.25 tsp Smoked paprika

0.25 tsp Garlic powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 medium Whole wheat tortilla

2 tbsp Nonfat Greek yogurt

0.5 tsp Dijon mustard

0.5 cup Shredded romaine lettuce

2 slice Tomato

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a small bowl, whisk together the almond flour, smoked paprika, garlic powder, sea salt, and black pepper.
3
Pat the chicken tenderloins dry and press each side firmly into the almond flour mixture until evenly coated.
4
Place the breaded chicken on the prepared baking sheet and bake for 12-15 minutes, flipping halfway through, until golden and cooked through.
5
While the chicken cooks, stir together the Greek yogurt and Dijon mustard in a small ramekin to create a creamy sauce.
6
Warm the whole wheat tortilla in a dry pan over medium heat for 30 seconds per side until pliable.
7
Spread the yogurt sauce onto the tortilla, then layer with shredded lettuce, tomato slices, and the crispy chicken tenderloins before rolling tightly.