Name: Chicken and Roasted Vegetable Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Chicken breast; 0.5 cup Bell pepper; 0.5 cup Zucchini; 1 medium Gluten-free tortilla; 0.5 tsp Olive oil; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Wraps

Tender chicken breast and charred garden vegetables are seasoned with smoky paprika and tucked into a warm gluten-free wrap for a savory, clean-eating dinner.

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NUTRITION

Protein

29.4g

Fat

7.3g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Chicken breast

0.5 cup Bell pepper

0.5 cup Zucchini

1 medium Gluten-free tortilla

0.5 tsp Olive oil

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the bell pepper and zucchini into thin, uniform strips.
3
Place the vegetables on the baking sheet and toss them with the olive oil, sea salt, and black pepper.
4
Season the chicken breast evenly with the garlic powder and smoked paprika, then place it on the baking sheet next to the vegetables.
5
Roast for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165°F and the vegetables are tender and slightly charred.
6
Remove from the oven and let the chicken rest for 3 minutes before slicing it into thin strips.
7
Warm the gluten-free tortilla in a dry skillet over medium heat for about 30 seconds per side until pliable.
8
Layer the sliced chicken and roasted vegetables in the center of the tortilla.
9
Garnish with freshly chopped parsley, fold the sides in, and roll tightly to serve.