Crispy Buffalo Chicken Ranch Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Chicken Ranch Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Ranch Wrap

Enjoy a savory twist on the classic wrap with tender, crispy buffalo chicken tucked inside a whole wheat tortilla, layered with crunchy mixed greens and fresh tomato slices, and finished with a zesty, low-fat ranch drizzle. This recipe delivers the perfect balance of protein and flavor while keeping things light and satisfying.

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NUTRITION

452kcal
Protein
42.3g
Fat
13.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast Strips

1 Whole Wheat Tortilla

1/4 cup Panko Breadcrumbs

2 tablespoons Buffalo Sauce

2 tablespoons Low-Fat Ranch Dressing

1 cup Mixed Greens

3 Tomato Slices

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, toss the chicken breast strips with the panko breadcrumbs until evenly coated.

  • 3

    Place the breadcrumb-coated chicken strips on the baking sheet and bake for 15-18 minutes, or until the chicken is cooked through and the coating is crisp.

  • 4

    Once the chicken is done, transfer it to a bowl and gently toss with buffalo sauce until fully coated.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    Layer the tortilla with mixed greens and tomato slices, then add the crispy buffalo chicken on top.

  • 7

    Drizzle low-fat ranch dressing over the chicken, roll up the tortilla tightly, and serve immediately.

Crispy Buffalo Chicken Ranch Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Chicken Ranch Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Ranch Wrap

Enjoy a savory twist on the classic wrap with tender, crispy buffalo chicken tucked inside a whole wheat tortilla, layered with crunchy mixed greens and fresh tomato slices, and finished with a zesty, low-fat ranch drizzle. This recipe delivers the perfect balance of protein and flavor while keeping things light and satisfying.

NUTRITION

452kcal
Protein
42.3g
Fat
13.5g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast Strips

1 Whole Wheat Tortilla

1/4 cup Panko Breadcrumbs

2 tablespoons Buffalo Sauce

2 tablespoons Low-Fat Ranch Dressing

1 cup Mixed Greens

3 Tomato Slices

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, toss the chicken breast strips with the panko breadcrumbs until evenly coated.

  • 3

    Place the breadcrumb-coated chicken strips on the baking sheet and bake for 15-18 minutes, or until the chicken is cooked through and the coating is crisp.

  • 4

    Once the chicken is done, transfer it to a bowl and gently toss with buffalo sauce until fully coated.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    Layer the tortilla with mixed greens and tomato slices, then add the crispy buffalo chicken on top.

  • 7

    Drizzle low-fat ranch dressing over the chicken, roll up the tortilla tightly, and serve immediately.