Name: Chicken Salad Wraps with Crunchy Veggies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Cooked Chicken Breast; 1 Hard-boiled Egg; 2 tbsp Non-fat Greek Yogurt; 1/2 small Avocado; 4 Butter Lettuce leaves; 1 tbsp Chopped Walnuts; 1 stalk Celery, diced; 1/4 cup Red Bell Pepper, diced; 1 tbsp Red Onion, minced; 1 tsp Dijon Mustard; 1 tsp Lemon Juice

Chicken Salad Wraps with Crunchy Veggies

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

YOUR SOLIN GENERATED RECIPE

Chicken Salad Wraps with Crunchy Veggies

Shredded chicken and hard-boiled egg tossed in a creamy Greek yogurt dressing, served in crisp butter lettuce leaves with toasted walnuts.

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NUTRITION

Protein

39.7g

Fat

22.2g

Carbs

12.7g

SERVINGS

1 serving

INGREDIENTS

3 oz Cooked Chicken Breast

1 Hard-boiled Egg

2 tbsp Non-fat Greek Yogurt

1/2 small Avocado

4 Butter Lettuce leaves

1 tbsp Chopped Walnuts

1 stalk Celery, diced

1/4 cup Red Bell Pepper, diced

1 tbsp Red Onion, minced

1 tsp Dijon Mustard

1 tsp Lemon Juice

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PREPARATION

1
In a medium bowl, combine the shredded chicken and chopped hard-boiled egg.
2
Stir in the Greek yogurt, Dijon mustard, and lemon juice until the mixture is creamy and well combined.
3
Gently fold in the diced celery, red bell pepper, red onion, and cubed avocado.
4
Season the mixture with a pinch of sea salt and black pepper to your preference.
5
Spoon the chicken salad evenly into the center of each butter lettuce leaf.
6
Top with the chopped toasted walnuts for a satisfying crunch and serve immediately.