YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wrap
Enjoy a satisfying and zesty wrap featuring crispy baked chicken tossed in buffalo sauce, paired with cool, light ranch and crunchy veggies, all wrapped in a whole wheat tortilla for a balance of textures and flavors.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
2 tbsp Buffalo Sauce
2 tbsp Light Ranch Dressing
1 cup Romaine Lettuce
1/4 cup Carrot Sticks
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Season the 4 oz chicken breast lightly with salt, pepper, and a pinch of garlic powder. Place on the baking sheet.
Bake the chicken for 18-20 minutes until it reaches an internal temperature of 165°F. Once done, let it rest for a few minutes and then slice into strips.
In a bowl, toss the chicken strips with 2 tablespoons of buffalo sauce until evenly coated.
Warm the whole wheat tortilla in a dry skillet or microwave for 15-20 seconds to make it pliable.
Layer the tortilla with 1 cup of shredded romaine lettuce, 1/4 cup of carrot sticks, and the buffalo chicken strips.
Drizzle 2 tablespoons of light ranch dressing over the filling.
Fold the sides of the tortilla and roll tightly into a wrap. Serve immediately.