Grilled Chicken and Quinoa Wrap with Crunchy Slaw

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

Grilled Chicken and Quinoa Wrap with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Wrap with Crunchy Slaw

Grilled chicken and fluffy quinoa tucked into a whole wheat wrap with zesty cabbage slaw and a creamy yogurt dressing for a satisfying crunch.

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NUTRITION

395kcal
Protein
42.7g
Fat
8.0g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup cooked Quinoa

1 medium Whole Wheat Tortilla

1 cup Shredded Cabbage Mix

2 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until fully cooked, then slice into thin strips.

  • 3

    In a small mixing bowl, whisk together the Greek yogurt with a squeeze of lemon juice and a teaspoon of Dijon mustard to create a light dressing.

  • 4

    Toss the shredded cabbage mix with half of the prepared yogurt dressing.

  • 5

    Lay the whole wheat tortilla flat and spread the remaining dressing across the center.

  • 6

    Layer the cooked quinoa, grilled chicken strips, and the dressed cabbage slaw onto the tortilla.

  • 7

    Fold in the sides of the wrap and roll it up tightly to serve.

Grilled Chicken and Quinoa Wrap with Crunchy Slaw

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

Grilled Chicken and Quinoa Wrap with Crunchy Slaw

YOUR SOLIN GENERATED RECIPE

Grilled Chicken and Quinoa Wrap with Crunchy Slaw

Grilled chicken and fluffy quinoa tucked into a whole wheat wrap with zesty cabbage slaw and a creamy yogurt dressing for a satisfying crunch.

NUTRITION

395kcal
Protein
42.7g
Fat
8.0g
Carbs
38.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup cooked Quinoa

1 medium Whole Wheat Tortilla

1 cup Shredded Cabbage Mix

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Season the chicken breast with salt, pepper, and garlic powder.

  • 2

    Grill the chicken over medium-high heat for 6 to 7 minutes per side until fully cooked, then slice into thin strips.

  • 3

    In a small mixing bowl, whisk together the Greek yogurt with a squeeze of lemon juice and a teaspoon of Dijon mustard to create a light dressing.

  • 4

    Toss the shredded cabbage mix with half of the prepared yogurt dressing.

  • 5

    Lay the whole wheat tortilla flat and spread the remaining dressing across the center.

  • 6

    Layer the cooked quinoa, grilled chicken strips, and the dressed cabbage slaw onto the tortilla.

  • 7

    Fold in the sides of the wrap and roll it up tightly to serve.