YOUR SOLIN GENERATED RECIPE
Chicken and Veggie Protein Wraps
Sautéed chicken breast and crisp bell peppers seasoned with aromatic oregano, tucked into a warm wrap with a cool, creamy yogurt sauce.
INGREDIENTS
5 oz chicken breast
1 tsp extra virgin olive oil
0.5 cup sliced bell pepper
0.25 cup sliced red onion
1 cup baby spinach
1 medium whole wheat tortilla
2 tbsp plain Greek yogurt
1 tsp lemon juice
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Slice the chicken breast into thin strips and season evenly with sea salt, black pepper, garlic powder, and dried oregano.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the chicken strips to the skillet and cook for 5-6 minutes, stirring occasionally, until golden brown and fully cooked through.
Add the sliced bell peppers and red onions to the skillet, sautéing for another 3-4 minutes until the vegetables are tender-crisp.
In a small bowl, whisk together the plain Greek yogurt and lemon juice until smooth to create the dressing.
Warm the whole wheat tortilla in a dry pan over medium heat for about 30 seconds per side until pliable.
Layer the baby spinach in the center of the tortilla, top with the warm chicken and vegetable mixture, and drizzle with the creamy yogurt sauce.
Fold in the sides of the tortilla and roll tightly to serve.