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 tangy, satisfying wrap featuring crispy buffalo-coated chicken paired with a cool, low-fat ranch drizzle, fresh lettuce, and tomatoes all wrapped in a whole wheat tortilla. This wrap strikes the perfect balance between spicy heat and refreshing creaminess for a versatile meal option at breakfast, lunch, or dinner.

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NUTRITION

408kcal
Protein
39.2g
Fat
16.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Almond Flour

1 tbsp Buffalo Sauce

1 Whole Wheat Tortilla

2 tbsp Low-Fat Ranch Dressing

1 cup Romaine Lettuce

1 medium Tomato

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and lightly coat it with almond flour. Arrange it on a baking sheet lined with parchment paper.

  • 3

    Bake the chicken for 18-20 minutes or until fully cooked and slightly crispy. Once cooked, let it rest for a few minutes before slicing into strips.

  • 4

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

  • 5

    Lay out the whole wheat tortilla and spread the low-fat ranch dressing across the center.

  • 6

    Layer the romaine lettuce and tomato slices on the tortilla.

  • 7

    Place the buffalo chicken strips on top of the veggies and wrap tightly.

  • 8

    Cut the wrap 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 tangy, satisfying wrap featuring crispy buffalo-coated chicken paired with a cool, low-fat ranch drizzle, fresh lettuce, and tomatoes all wrapped in a whole wheat tortilla. This wrap strikes the perfect balance between spicy heat and refreshing creaminess for a versatile meal option at breakfast, lunch, or dinner.

NUTRITION

408kcal
Protein
39.2g
Fat
16.2g
Carbs
27.9g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Almond Flour

1 tbsp Buffalo Sauce

1 Whole Wheat Tortilla

2 tbsp Low-Fat Ranch Dressing

1 cup Romaine Lettuce

1 medium Tomato

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the chicken breast dry and lightly coat it with almond flour. Arrange it on a baking sheet lined with parchment paper.

  • 3

    Bake the chicken for 18-20 minutes or until fully cooked and slightly crispy. Once cooked, let it rest for a few minutes before slicing into strips.

  • 4

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

  • 5

    Lay out the whole wheat tortilla and spread the low-fat ranch dressing across the center.

  • 6

    Layer the romaine lettuce and tomato slices on the tortilla.

  • 7

    Place the buffalo chicken strips on top of the veggies and wrap tightly.

  • 8

    Cut the wrap in half and serve immediately.