NUTRITION

SERVINGS

INGREDIENTS

16.5 oz Chicken breast

1 medium Red bell pepper

1 small Zucchini

0.5 medium Red onion

2 whole Egg white wraps

1 tsp Garlic powder

1 tsp Smoked paprika

0.5 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Olive oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper.

• 2

  Slice the chicken breast into thin, long strips and place them in a large mixing bowl.

• 3

  De-seed the bell pepper and slice it into thin strips; slice the zucchini into half-moons and the red onion into thin wedges.

• 4

  Add the sliced vegetables to the bowl with the chicken.

• 5

  Drizzle the olive oil over the chicken and vegetables, then sprinkle with garlic powder, smoked paprika, sea salt, and black pepper.

• 6

  Toss everything thoroughly until the chicken and vegetables are evenly coated in the oil and spices.

• 7

  Spread the mixture in a single layer across the prepared sheet pan, ensuring nothing is overcrowded to allow for proper browning.

• 8

  Roast in the oven for 18 to 22 minutes, or until the chicken is fully cooked through and the vegetables are tender with charred edges.

• 9

  Warm the egg white wraps slightly in a dry pan over medium heat for 30 seconds per side.

• 10

  Divide the roasted chicken and vegetable mixture evenly between the two wraps, rolling them tightly to serve.