YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Wrap
Enjoy a zesty twist on a classic wrap with crispy, buffalo-seasoned chicken breast, crunchy coated in a light cornflake crust, paired with fresh lettuce and celery. This vibrant wrap is finished with a cool, tangy Greek yogurt drizzle, perfect for a balanced and satisfying meal any time of day.
INGREDIENTS
4 oz Chicken Breast
1/3 cup Cornflakes, crushed
2 tbsp Buffalo Sauce
1 medium Whole Wheat Tortilla
2 tbsp Nonfat Greek Yogurt
1/4 cup Celery, chopped
1 cup Romaine Lettuce, shredded
PREPARATION
Preheat your oven to 400°F or set your air fryer to 400°F for a crispier finish.
Pat the chicken breast dry and season lightly with salt and pepper if desired.
Crush the cornflakes finely in a shallow dish until they resemble breadcrumbs.
Lightly coat the chicken breast with a small amount of buffalo sauce, then press it into the crushed cornflakes to form an even, crispy coating.
Place the coated chicken on a baking sheet or in the air fryer basket. Bake or air fry for 15-18 minutes, flipping halfway through, until the chicken is cooked through and the coating is golden crisp.
While the chicken is cooking, warm the whole wheat tortilla in a dry skillet over medium heat for about 30 seconds on each side.
In a bowl, mix the remaining buffalo sauce with nonfat Greek yogurt to create a tangy drizzle.
Assemble the wrap by placing shredded romaine lettuce and chopped celery on the tortilla. Slice the crispy chicken and arrange it on top.
Drizzle the buffalo-yogurt mixture over the chicken, then roll up the tortilla tightly to enclose the filling.
Serve immediately and enjoy your flavorful, protein-packed wrap.