YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Wraps with Fresh Veggies
Enjoy the perfect balance of spicy, crispy buffalo chicken and refreshing, crunchy veggies wrapped in a whole wheat tortilla. This dish offers the satisfying heat of buffalo-style chicken complemented by a cool Greek yogurt drizzle, making it a versatile meal for breakfast, lunch, or dinner.
INGREDIENTS
4 oz Chicken Breast
1 tbsp Buffalo Sauce
1 Whole Wheat Tortilla
1 cup Romaine Lettuce
0.5 cup Cherry Tomatoes
0.5 cup Cucumber slices
2 tbsp Plain Nonfat Greek Yogurt
PREPARATION
Preheat the oven to 400°F.
Slice the chicken breast into thin strips and toss with buffalo sauce to evenly coat.
Place the chicken strips on a baking sheet lined with parchment paper and bake for 15-18 minutes or until fully cooked and slightly crispy.
While the chicken is baking, prepare the veggies: chop the romaine lettuce, halve the cherry tomatoes, and slice the cucumber.
Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.
Assemble the wrap by laying down the lettuce, tomatoes, and cucumber; add the baked buffalo chicken strips on top.
Drizzle the Greek yogurt over the filling to add a cooling contrast to the spicy chicken.
Roll up the tortilla tightly, slice in half if desired, and serve immediately.