Name: Chicken and Edible Cookie Dough Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken breast; 1 medium Low carb tortilla; 0.5 scoop Vanilla protein powder; 1 tbsp Almond flour; 1 tsp Psyllium husk; 1 tsp Maple syrup; 1 tsp Mini dark chocolate chips; 1 tbsp Water; 0.5 cup Liviva Shirataki Pasta; 1 tsp Olive oil; 0.13 tsp Sea salt; 0.13 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Chicken and Edible Cookie Dough Wraps

Pan-seared chicken breast paired with a protein-packed edible cookie dough inside a toasted low-carb wrap, served with a side of tender shirataki pasta.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

47.2g

Fat

27.8g

Carbs

36.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

1 medium Low carb tortilla

0.5 scoop Vanilla protein powder

1 tbsp Almond flour

1 tsp Psyllium husk

1 tsp Maple syrup

1 tsp Mini dark chocolate chips

1 tbsp Water

0.5 cup Liviva Shirataki Pasta

1 tsp Olive oil

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

1
Rinse the Liviva pasta thoroughly under cold water and parboil for 2 minutes then drain and set aside.
2
Season the chicken breast with sea salt and black pepper.
3
Heat olive oil in a skillet over medium heat and cook chicken until golden brown and cooked through then slice into strips.
4
In a small bowl whisk together vanilla protein powder almond flour and psyllium husk.
5
Stir in maple syrup water and dark chocolate chips until a thick dough-like consistency forms.
6
Lay the low-carb tortilla flat and spread the edible cookie dough down the center.
7
Top with the sliced chicken and roll the wrap tightly.
8
Briefly toast the wrap in the skillet for 1 minute per side until crisp and serve with the pasta.