Crispy Buffalo Ranch Chicken Wrap with Fresh Vegetables

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

Crispy Buffalo Ranch Chicken Wrap with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap with Fresh Vegetables

Enjoy a vibrant blend of spicy buffalo and cool ranch flavors wrapped around crispy, lightly-coated chicken and fresh vegetables. This wrap delivers a satisfying crunch and refreshing bite in every mouthful, perfect for a balanced lunch or dinner that combines a mix of textures and bold flavors.

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NUTRITION

394kcal
Protein
37.1g
Fat
12.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Whole Wheat Tortilla

1 tbsp Buffalo Sauce

1 tbsp Low-Fat Ranch Dressing

1 tbsp Almond Flour

1 cup shredded Romaine Lettuce

1/2 medium Tomato, sliced

A few slices of Red Onion

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and lightly coat it with almond flour. Season with salt and pepper as desired.

  • 3

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for about 15-18 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    Once baked, slice the chicken into bite-sized strips.

  • 5

    In a small bowl, toss the chicken strips with buffalo sauce until evenly coated.

  • 6

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 7

    Layer the tortilla with a bed of shredded romaine lettuce, followed by tomato slices and red onion slices.

  • 8

    Add the buffalo chicken strips on top and drizzle with low-fat ranch dressing.

  • 9

    Roll the tortilla tightly to form a wrap. Slice in half if desired and serve immediately.

Crispy Buffalo Ranch Chicken Wrap with Fresh Vegetables

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

Crispy Buffalo Ranch Chicken Wrap with Fresh Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap with Fresh Vegetables

Enjoy a vibrant blend of spicy buffalo and cool ranch flavors wrapped around crispy, lightly-coated chicken and fresh vegetables. This wrap delivers a satisfying crunch and refreshing bite in every mouthful, perfect for a balanced lunch or dinner that combines a mix of textures and bold flavors.

NUTRITION

394kcal
Protein
37.1g
Fat
12.9g
Carbs
30.1g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 medium Whole Wheat Tortilla

1 tbsp Buffalo Sauce

1 tbsp Low-Fat Ranch Dressing

1 tbsp Almond Flour

1 cup shredded Romaine Lettuce

1/2 medium Tomato, sliced

A few slices of Red Onion

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Pat the chicken breast dry and lightly coat it with almond flour. Season with salt and pepper as desired.

  • 3

    Place the coated chicken on a baking sheet lined with parchment paper. Bake for about 15-18 minutes, or until the internal temperature reaches 165°F (74°C).

  • 4

    Once baked, slice the chicken into bite-sized strips.

  • 5

    In a small bowl, toss the chicken strips with buffalo sauce until evenly coated.

  • 6

    Warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.

  • 7

    Layer the tortilla with a bed of shredded romaine lettuce, followed by tomato slices and red onion slices.

  • 8

    Add the buffalo chicken strips on top and drizzle with low-fat ranch dressing.

  • 9

    Roll the tortilla tightly to form a wrap. Slice in half if desired and serve immediately.