Name: Spicy Instant Pot Chicken Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz chicken breast; 0.25 cup black beans; 0.5 cup cooked quinoa; 2 medium grain-free tortillas; 0.5 whole avocado; 1 tbsp extra virgin olive oil; 0.25 cup salsa verde; 0.5 tsp chili powder; 0.25 tsp ground cumin; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 cup water; 0.25 cup red bell pepper; 0.25 cup red onion

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

YOUR SOLIN GENERATED RECIPE

Spicy Instant Pot Chicken Wraps

Pressure-cooked chicken shredded into a zesty tomato sauce and tucked into warm tortillas with creamy avocado and hearty black beans.

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NUTRITION

Protein

47.2g

Fat

34.4g

Carbs

115.6g

SERVINGS

1 serving

INGREDIENTS

4 oz chicken breast

0.25 cup black beans

0.5 cup cooked quinoa

2 medium grain-free tortillas

0.5 whole avocado

1 tbsp extra virgin olive oil

0.25 cup salsa verde

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 cup water

0.25 cup red bell pepper

0.25 cup red onion

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PREPARATION

1
Place the chicken breast, water, salsa verde, chili powder, cumin, garlic powder, and sea salt into the Instant Pot.
2
Secure the lid and set the valve to sealing; cook on high pressure for 10 minutes.
3
While the chicken cooks, finely dice the red bell pepper and red onion.
4
Heat the olive oil in a skillet over medium heat and sauté the bell pepper and onion until they are soft and slightly caramelized.
5
Perform a quick pressure release on the Instant Pot, remove the chicken, and shred it using two forks.
6
Return the shredded chicken to the pot to toss with the remaining spicy cooking liquid.
7
Warm the tortillas in a dry pan, then layer each with cooked quinoa, black beans, sautéed vegetables, and the shredded chicken.
8
Top with fresh avocado slices, roll tightly, and serve immediately.