YOUR SOLIN GENERATED RECIPE
Chicken and Veggie Protein Wrap
Tender chicken breast strips sautéed with vibrant bell peppers and onions, tucked into a warm tortilla with a cool, zesty Greek yogurt spread.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
0.5 cup bell peppers
0.25 cup red onion
1 tsp olive oil
2 tbsp non-fat Greek yogurt
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Slice the chicken breast into thin, even strips and season thoroughly with garlic powder, smoked paprika, sea salt, and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken strips in a single layer.
Sauté the chicken until golden brown and fully cooked, then remove from the pan and set aside.
In the same skillet, toss in the sliced bell peppers and red onions, cooking until they are tender with a slight char.
In a small bowl, whisk together the Greek yogurt and lemon juice until smooth to create a bright, tangy dressing.
Briefly warm the tortilla in the skillet to make it pliable, then spread the yogurt sauce across the center.
Layer the sautéed chicken and vegetables onto the tortilla, roll it up tightly, and slice on a diagonal to serve.