Name: Lemon-Herb Chicken & Quinoa Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 0.25 cup cooked quinoa; 1 medium whole wheat tortilla; 1 tbsp plain Greek yogurt; 1 tsp extra virgin olive oil; 1 tbsp fresh lemon juice; 0.25 tsp dried oregano; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.5 cup baby spinach; 2 tbsp cucumber

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

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Chicken & Quinoa Wraps

Pan-seared chicken breast and fluffy quinoa wrapped in a whole wheat tortilla with a zesty lemon-herb yogurt sauce for a bright and refreshing crunch.

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NUTRITION

Protein

52.6g

Fat

14.9g

Carbs

38.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

0.25 cup cooked quinoa

1 medium whole wheat tortilla

1 tbsp plain Greek yogurt

1 tsp extra virgin olive oil

1 tbsp fresh lemon juice

0.25 tsp dried oregano

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0.5 cup baby spinach

2 tbsp cucumber

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PREPARATION

1
Season the chicken breast evenly with the sea salt, black pepper, garlic powder, and dried oregano.
2
Heat the extra virgin olive oil in a medium skillet over medium-high heat.
3
Cook the chicken for 5-7 minutes per side or until the internal temperature reaches 165°F and the exterior is golden brown.
4
Remove the chicken from the pan, let it rest for 3 minutes, then slice it into thin strips.
5
In a small bowl, whisk together the plain Greek yogurt and fresh lemon juice until smooth to create the sauce.
6
Lay the whole wheat tortilla flat on a clean surface and layer the baby spinach and cooked quinoa in the center.
7
Top the quinoa with the sliced chicken strips and the diced cucumber.
8
Drizzle the lemon-herb yogurt sauce over the filling.
9
Fold the sides of the tortilla inward and roll it up tightly from the bottom to secure the wrap.