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Autumn Vegetable and Chicken Wrap
Autumn Vegetable and Chicken Wrap

Autumn Vegetable and Chicken Wrap
A light yet filling wrap with seasonal vegetables and grilled chicken.
Autumn Vegetable and Chicken Wrap

Provides a balanced meal with protein, carbs, and vegetables to sustain energy for cycle training.

Ingredients:
1
Servings
  • 1
    item
     whole wheat tortilla
  • 150
    g
     chicken breast
  • 50
    g
     red bell pepper
  • 50
    g
     zucchini
  • 30
    g
     spinach
  • 30
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     black pepper
Preparation Time: 30 minutes
Autumn Vegetable and Chicken Wrap
Instructions:
  1. Preheat a grill or grill pan over medium heat.
  2. Season the chicken breast with black pepper and grill for about 6-7 minutes on each side until cooked through.
  3. Slice the red bell pepper and zucchini into thin strips.
  4. In a pan, heat olive oil over medium heat and sauté the garlic until fragrant.
  5. Add the red bell pepper and zucchini to the pan and cook until tender.
  6. Warm the whole wheat tortilla in a dry pan or microwave.
  7. Place the spinach on the tortilla, followed by grilled chicken slices, sautéed vegetables, and crumbled feta cheese.
  8. Drizzle with lemon juice and roll the tortilla tightly to form a wrap.
  9. Cut in half and serve immediately.
Nutrition Per Serving 448 g Per 100g
Energy 548 kcal 122 kcal
Protein 40 g 8.9 g
Fibre 8 g 1.8 g
Salt 2 g 0.4 g
Sugar 5 g 1.1 g
Carbohydrates 45 g 10.0 g
Fat 25 g 5.6 g
  • 1
    item
     whole wheat tortilla
  • 150
    g
     chicken breast
  • 50
    g
     red bell pepper
  • 50
    g
     zucchini
  • 30
    g
     spinach
  • 30
    g
     feta cheese
  • 1
    tbsp
     olive oil
  • 1
    tbsp
     lemon juice
  • 1
    clove
     garlic
  • 1
    tsp
     black pepper
1
Servings
0

Preheat a grill or grill pan over medium heat.

Season the chicken breast with black pepper and grill for about 6-7 minutes on each side until cooked through.

Slice the red bell pepper and zucchini into thin strips.

In a pan, heat olive oil over medium heat and sauté the garlic until fragrant.

Add the red bell pepper and zucchini to the pan and cook until tender.

Warm the whole wheat tortilla in a dry pan or microwave.

Place the spinach on the tortilla, followed by grilled chicken slices, sautéed vegetables, and crumbled feta cheese.

Drizzle with lemon juice and roll the tortilla tightly to form a wrap.

Cut in half and serve immediately.

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