Savory Chicken and Black Bean Wraps

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

Savory Chicken and Black Bean Wraps

YOUR SOLIN GENERATED RECIPE

Savory Chicken and Black Bean Wraps

Sautéed chicken breast and earthy black beans wrapped in a warm corn tortilla with crisp bell peppers and a zesty squeeze of lime.

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NUTRITION

309kcal
Protein
34.1g
Fat
7.0g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Chicken breast

2 tbsp Black beans

1 small Corn tortilla

0.25 cup Bell pepper

2 tbsp Red onion

0.5 tsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.25 whole Lime

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and season evenly with the ground cumin, chili powder, sea salt, and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 3

    Add the sliced bell peppers, red onion, and rinsed black beans to the skillet, cooking for 3 minutes until the vegetables are tender-crisp.

  • 4

    Warm the corn tortilla in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

  • 5

    Fill the center of the tortilla with the chicken and bean mixture and finish with a bright squeeze of fresh lime juice before serving.

Savory Chicken and Black Bean Wraps

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

Savory Chicken and Black Bean Wraps

YOUR SOLIN GENERATED RECIPE

Savory Chicken and Black Bean Wraps

Sautéed chicken breast and earthy black beans wrapped in a warm corn tortilla with crisp bell peppers and a zesty squeeze of lime.

NUTRITION

309kcal
Protein
34.1g
Fat
7.0g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

3.25 oz Chicken breast

2 tbsp Black beans

1 small Corn tortilla

0.25 cup Bell pepper

2 tbsp Red onion

0.5 tsp Extra virgin olive oil

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.13 tsp Sea salt

0.13 tsp Black pepper

0.25 whole Lime

PREPARATION

  • 1

    Slice the chicken breast into thin strips and season evenly with the ground cumin, chili powder, sea salt, and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through.

  • 3

    Add the sliced bell peppers, red onion, and rinsed black beans to the skillet, cooking for 3 minutes until the vegetables are tender-crisp.

  • 4

    Warm the corn tortilla in a separate dry pan over medium heat for 30 seconds per side until soft and pliable.

  • 5

    Fill the center of the tortilla with the chicken and bean mixture and finish with a bright squeeze of fresh lime juice before serving.