Name: Grilled Chicken and Veggie Wrap with Greek Yogurt Spread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Chicken Breast; 1 medium Whole Wheat Tortilla; 1/4 cup Non-fat Greek Yogurt; 1 cup Baby Spinach; 1/4 cup sliced Red Bell Pepper; 1/4 cup sliced Cucumber; 2 tsp Lemon Juice; 1/2 tsp Dried Oregano

Grilled Chicken and Veggie Wrap with Greek Yogurt Spread

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

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Veggie Wrap with Greek Yogurt Spread

Grilled chicken breast and crisp garden vegetables tucked into a whole wheat wrap with a zesty and creamy lemon-herb yogurt spread.

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NUTRITION

Protein

37g

Fat

6.2g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 medium Whole Wheat Tortilla

1/4 cup Non-fat Greek Yogurt

1 cup Baby Spinach

1/4 cup sliced Red Bell Pepper

1/4 cup sliced Cucumber

2 tsp Lemon Juice

1/2 tsp Dried Oregano

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PREPARATION

1
Season the chicken breast with salt, pepper, and a pinch of oregano.
2
Grill the chicken over medium-high heat for 5-7 minutes per side until fully cooked through.
3
Let the chicken rest for 5 minutes before slicing into thin strips.
4
In a small bowl, whisk together the Greek yogurt, lemon juice, and the remaining dried oregano to create the spread.
5
Lay the whole wheat tortilla flat and spread the yogurt mixture evenly across the center.
6
Layer the baby spinach, sliced bell peppers, and cucumbers on top of the spread.
7
Add the grilled chicken strips over the vegetables.
8
Fold in the sides of the tortilla and roll tightly to form a wrap, then slice diagonally to serve.