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 zesty twist on a classic wrap with crispy baked chicken coated in whole wheat panko, smothered in tangy buffalo sauce and creamy, non-fat Greek yogurt ranch dressing, tucked into a whole wheat wrap with crisp romaine and colorful veggies.

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NUTRITION

363kcal
Protein
37.8g
Fat
5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Wrap

2 Tbsp Non-Fat Greek Yogurt Ranch Dressing

1 Tbsp Buffalo Sauce

1/4 cup Whole Wheat Panko

1/4 cup Romaine Lettuce (chopped)

1/4 cup Carrot (chopped)

1/4 cup Red Bell Pepper (chopped)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, mix the whole wheat panko with a pinch of salt, pepper, and any additional preferred seasonings.

  • 3

    Lightly coat the 4 oz chicken breast with a little olive oil spray (optional for adhesion), then dredge in the panko mixture to create a crispy coating.

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper, and bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 5

    While the chicken bakes, toss the chicken in 1 tablespoon of buffalo sauce right after baking, ensuring an even coating.

  • 6

    Warm the whole wheat wrap in a dry skillet or microwave for about 10-15 seconds to make it pliable.

  • 7

    Spread 2 tablespoons of non-fat Greek yogurt ranch dressing on the wrap.

  • 8

    Slice the baked chicken breast into strips and layer it onto the wrap along with chopped romaine lettuce, carrots, and red bell pepper.

  • 9

    Drizzle the remaining buffalo sauce over the filling if desired, then roll up the wrap tightly.

  • 10

    Slice 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 zesty twist on a classic wrap with crispy baked chicken coated in whole wheat panko, smothered in tangy buffalo sauce and creamy, non-fat Greek yogurt ranch dressing, tucked into a whole wheat wrap with crisp romaine and colorful veggies.

NUTRITION

363kcal
Protein
37.8g
Fat
5g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 Whole Wheat Wrap

2 Tbsp Non-Fat Greek Yogurt Ranch Dressing

1 Tbsp Buffalo Sauce

1/4 cup Whole Wheat Panko

1/4 cup Romaine Lettuce (chopped)

1/4 cup Carrot (chopped)

1/4 cup Red Bell Pepper (chopped)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow bowl, mix the whole wheat panko with a pinch of salt, pepper, and any additional preferred seasonings.

  • 3

    Lightly coat the 4 oz chicken breast with a little olive oil spray (optional for adhesion), then dredge in the panko mixture to create a crispy coating.

  • 4

    Place the coated chicken on a baking sheet lined with parchment paper, and bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 5

    While the chicken bakes, toss the chicken in 1 tablespoon of buffalo sauce right after baking, ensuring an even coating.

  • 6

    Warm the whole wheat wrap in a dry skillet or microwave for about 10-15 seconds to make it pliable.

  • 7

    Spread 2 tablespoons of non-fat Greek yogurt ranch dressing on the wrap.

  • 8

    Slice the baked chicken breast into strips and layer it onto the wrap along with chopped romaine lettuce, carrots, and red bell pepper.

  • 9

    Drizzle the remaining buffalo sauce over the filling if desired, then roll up the wrap tightly.

  • 10

    Slice in half and serve immediately.