Chicken and Roasted Vegetable Wraps

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

Chicken and Roasted Vegetable Wraps

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Wraps

Grilled chicken breast and charred summer vegetables wrapped in a soft whole wheat tortilla with a zesty herb yogurt sauce for a vibrant and refreshing bite.

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NUTRITION

540kcal
Protein
53.2g
Fat
20.1g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

2 tsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini, red bell pepper, and red onion with 1 teaspoon of olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until they are tender and slightly charred.

  • 4

    While vegetables roast, season the chicken breast with dried oregano, minced garlic, and the remaining teaspoon of olive oil.

  • 5

    Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest for 5 minutes before slicing into strips.

  • 6

    In a small bowl, stir together the Greek yogurt and lemon juice to create a creamy dressing.

  • 7

    Warm the whole wheat tortilla in a dry pan, spread the yogurt sauce across the center, and layer with the roasted vegetables and chicken strips.

  • 8

    Fold in the sides and roll the tortilla tightly to serve.

Chicken and Roasted Vegetable Wraps

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

Chicken and Roasted Vegetable Wraps

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Wraps

Grilled chicken breast and charred summer vegetables wrapped in a soft whole wheat tortilla with a zesty herb yogurt sauce for a vibrant and refreshing bite.

NUTRITION

540kcal
Protein
53.2g
Fat
20.1g
Carbs
37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

0.5 cup zucchini

0.5 cup red bell pepper

0.25 cup red onion

2 tsp extra virgin olive oil

2 tbsp plain Greek yogurt

1 tsp lemon juice

0.25 tsp dried oregano

0.25 tsp sea salt

0.25 tsp black pepper

1 clove garlic

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the sliced zucchini, red bell pepper, and red onion with 1 teaspoon of olive oil, sea salt, and black pepper.

  • 3

    Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until they are tender and slightly charred.

  • 4

    While vegetables roast, season the chicken breast with dried oregano, minced garlic, and the remaining teaspoon of olive oil.

  • 5

    Grill or pan-sear the chicken over medium-high heat for 6-7 minutes per side until fully cooked, then let it rest for 5 minutes before slicing into strips.

  • 6

    In a small bowl, stir together the Greek yogurt and lemon juice to create a creamy dressing.

  • 7

    Warm the whole wheat tortilla in a dry pan, spread the yogurt sauce across the center, and layer with the roasted vegetables and chicken strips.

  • 8

    Fold in the sides and roll the tortilla tightly to serve.