Name: Baked Chicken and Veggie Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken breast; 1 medium Whole wheat tortilla; 0.5 cup Bell pepper; 0.25 cup Red onion; 0.5 cup Baby spinach; 1 tsp Olive oil; 0.25 whole Avocado; 2 tbsp Greek yogurt; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Garlic powder; 0.25 tsp Smoked paprika

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

YOUR SOLIN GENERATED RECIPE

Baked Chicken and Veggie Wraps

Tender chicken breast and crisp bell peppers are seasoned with smoky spices and baked inside a toasted whole-grain wrap for a satisfying crunch.

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NUTRITION

Protein

53.5g

Fat

20.4g

Carbs

40.0g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken breast

1 medium Whole wheat tortilla

0.5 cup Bell pepper

0.25 cup Red onion

0.5 cup Baby spinach

1 tsp Olive oil

0.25 whole Avocado

2 tbsp Greek yogurt

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Garlic powder

0.25 tsp Smoked paprika

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Slice the chicken breast into thin strips and toss with olive oil, sea salt, black pepper, garlic powder, and smoked paprika.
3
Thinly slice the bell peppers and red onion.
4
Sauté the chicken and vegetables in a skillet over medium-high heat for 5-7 minutes until the chicken is cooked through and veggies are slightly softened.
5
Lay the tortilla flat and spread the Greek yogurt down the center, then layer with baby spinach and the cooked chicken-veggie mixture.
6
Top with sliced avocado, then roll the tortilla tightly, tucking in the ends.
7
Place the wrap seam-side down on the prepared baking sheet and bake for 8-10 minutes until the exterior is golden and crisp.