Crispy Buffalo Ranch Chicken Wrap

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

Crispy Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap

Enjoy a zesty twist on a classic wrap with crispy, buffalo-spiced chicken, paired with a light ranch drizzle and fresh veggies, all wrapped in a wholesome whole wheat tortilla. This tasty, balanced meal is perfect for any time of day when you're craving a bit of crunch and spice.

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NUTRITION

428kcal
Protein
36.4g
Fat
17.2g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

2 tbsp Buffalo Sauce

2 tbsp Light Ranch Dressing

2 tbsp Almond Flour

1/2 cup Romaine Lettuce

1 medium Tomato

2 slices Red Onion

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. Lightly dust both sides of the chicken with almond flour for a crispy coating.

  • 3

    Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Sear the chicken for about 2 minutes per side until a light golden crust forms.

  • 4

    Transfer the chicken to a baking sheet and brush with buffalo sauce. Bake for 10-12 minutes until the chicken is fully cooked and crispy.

  • 5

    While the chicken bakes, prepare the wrap by laying out the whole wheat tortilla. Spread the light ranch dressing evenly over the tortilla.

  • 6

    Slice the baked chicken into strips and layer over the tortilla. Top with shredded romaine lettuce, sliced tomato, and red onion.

  • 7

    Drizzle any remaining buffalo sauce over the filling, then roll the tortilla tightly into a wrap.

  • 8

    Slice in half and serve immediately.

Crispy Buffalo Ranch Chicken Wrap

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

Crispy Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap

Enjoy a zesty twist on a classic wrap with crispy, buffalo-spiced chicken, paired with a light ranch drizzle and fresh veggies, all wrapped in a wholesome whole wheat tortilla. This tasty, balanced meal is perfect for any time of day when you're craving a bit of crunch and spice.

NUTRITION

428kcal
Protein
36.4g
Fat
17.2g
Carbs
32.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Tortilla

2 tbsp Buffalo Sauce

2 tbsp Light Ranch Dressing

2 tbsp Almond Flour

1/2 cup Romaine Lettuce

1 medium Tomato

2 slices Red Onion

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the chicken breast dry and season lightly with salt and pepper. Lightly dust both sides of the chicken with almond flour for a crispy coating.

  • 3

    Heat a non-stick skillet over medium-high heat and add a small amount of olive oil. Sear the chicken for about 2 minutes per side until a light golden crust forms.

  • 4

    Transfer the chicken to a baking sheet and brush with buffalo sauce. Bake for 10-12 minutes until the chicken is fully cooked and crispy.

  • 5

    While the chicken bakes, prepare the wrap by laying out the whole wheat tortilla. Spread the light ranch dressing evenly over the tortilla.

  • 6

    Slice the baked chicken into strips and layer over the tortilla. Top with shredded romaine lettuce, sliced tomato, and red onion.

  • 7

    Drizzle any remaining buffalo sauce over the filling, then roll the tortilla tightly into a wrap.

  • 8

    Slice in half and serve immediately.