Name: Chicken and Roasted Vegetable Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Chicken breast; 1 cup Bell peppers; 1 cup Zucchini; 0.5 cup Red onion; 1 tbsp Extra virgin olive oil; 0.5 tsp Sea salt; 0.5 tsp Black pepper; 0.5 tsp Garlic powder; 0.5 tsp Smoked paprika; 2 medium Whole-wheat tortillas; 2 tbsp Plain Greek yogurt; 1 tsp Lemon juice; 0.25 whole Avocado

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

YOUR SOLIN GENERATED RECIPE

Chicken and Roasted Vegetable Wraps

Oven-roasted chicken and vibrant summer vegetables tucked into toasted whole-wheat wraps with a zesty, creamy yogurt sauce for a satisfying and savory dinner.

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NUTRITION

Protein

61.6g

Fat

30.8g

Carbs

74.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Chicken breast

1 cup Bell peppers

1 cup Zucchini

0.5 cup Red onion

1 tbsp Extra virgin olive oil

0.5 tsp Sea salt

0.5 tsp Black pepper

0.5 tsp Garlic powder

0.5 tsp Smoked paprika

2 medium Whole-wheat tortillas

2 tbsp Plain Greek yogurt

1 tsp Lemon juice

0.25 whole Avocado

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PREPARATION

1
Pre-heat oven to 400°F and line a large baking sheet with parchment paper.
2
Slice chicken breast into thin strips and chop bell peppers, zucchini, and red onion into uniform bite-sized pieces.
3
Toss the chicken and vegetables on the baking sheet with olive oil, sea salt, black pepper, garlic powder, and smoked paprika until evenly coated.
4
Roast for 18-20 minutes until the chicken is cooked through and the vegetables are tender with slightly charred edges.
5
While roasting, whisk together the Greek yogurt and lemon juice in a small bowl to create a bright, creamy dressing.
6
Warm the whole-wheat tortillas in a dry pan over medium heat for 30 seconds per side until pliable.
7
Assemble the wraps by spreading the yogurt sauce onto the tortillas, adding the roasted chicken and vegetables, and topping with sliced avocado.