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

A vibrant twist on the classic wrap featuring crispy, baked buffalo chicken tucked into a whole wheat tortilla with a zing of light ranch, fresh lettuce, and ripe tomato. This dish offers a harmonious blend of textures and flavors - from the crunchy coating to the tangy buffalo sauce - creating a satisfying, balanced meal.

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NUTRITION

417kcal
Protein
42.3g
Fat
9.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

2 tbsp Buffalo Sauce

1 tbsp Light Ranch Dressing

1 Whole Wheat Tortilla

1 cup Lettuce

2 medium Tomato slices

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PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into strips. In a shallow bowl, whisk the egg white.

  • 3

    In another bowl, add the panko breadcrumbs. Dip each chicken strip first into the egg white, then coat evenly with panko breadcrumbs.

  • 4

    Place the breaded chicken strips on the prepared baking sheet and bake for 15-18 minutes, or until the chicken is cooked through and the coating is crispy.

  • 5

    Once baked, lightly toss the chicken strips in buffalo sauce until evenly coated.

  • 6

    Warm the whole wheat tortilla briefly to make it pliable. Spread the light ranch dressing over the tortilla.

  • 7

    Layer the lettuce and tomato slices on the tortilla, then add the buffalo chicken strips.

  • 8

    Roll the tortilla tightly around the fillings, slice in half if desired, 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

A vibrant twist on the classic wrap featuring crispy, baked buffalo chicken tucked into a whole wheat tortilla with a zing of light ranch, fresh lettuce, and ripe tomato. This dish offers a harmonious blend of textures and flavors - from the crunchy coating to the tangy buffalo sauce - creating a satisfying, balanced meal.

NUTRITION

417kcal
Protein
42.3g
Fat
9.2g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Panko Breadcrumbs

1 large Egg White

2 tbsp Buffalo Sauce

1 tbsp Light Ranch Dressing

1 Whole Wheat Tortilla

1 cup Lettuce

2 medium Tomato slices

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into strips. In a shallow bowl, whisk the egg white.

  • 3

    In another bowl, add the panko breadcrumbs. Dip each chicken strip first into the egg white, then coat evenly with panko breadcrumbs.

  • 4

    Place the breaded chicken strips on the prepared baking sheet and bake for 15-18 minutes, or until the chicken is cooked through and the coating is crispy.

  • 5

    Once baked, lightly toss the chicken strips in buffalo sauce until evenly coated.

  • 6

    Warm the whole wheat tortilla briefly to make it pliable. Spread the light ranch dressing over the tortilla.

  • 7

    Layer the lettuce and tomato slices on the tortilla, then add the buffalo chicken strips.

  • 8

    Roll the tortilla tightly around the fillings, slice in half if desired, and serve immediately.