YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Wrap
Savor a zesty twist on a classic wrap with oven-crisped chicken coated in a light panko crust, tossed in tangy buffalo sauce, and paired with cool nonfat Greek yogurt, crisp lettuce, fresh tomatoes, and creamy avocado, all wrapped in a hearty whole wheat tortilla.
INGREDIENTS
4 ounces Chicken Breast
1 Whole Wheat Tortilla (approx. 60g)
2 Tbsp Buffalo Sauce
1/4 cup Panko Breadcrumbs
2 Tbsp Nonfat Greek Yogurt
1 cup Romaine Lettuce
2 medium Tomato slices
1/4 Avocado
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Carefully coat the 4 ounces of chicken breast with 1/4 cup of panko breadcrumbs. Optionally, use a light spray of cooking oil to help the coating crisp up in the oven.
Place the coated chicken on the baking sheet and bake for 15-18 minutes until the chicken is cooked through and the coating is crispy.
Once baked, toss the hot chicken with 2 tablespoons of buffalo sauce in a mixing bowl until evenly coated.
Warm the whole wheat tortilla in a dry skillet or microwave for 20 seconds to make it more pliable.
Layer the tortilla with a base of romaine lettuce, followed by 2 medium tomato slices. Add the buffalo chicken on top.
Drizzle 2 tablespoons of nonfat Greek yogurt over the chicken for a cool contrast, and add sliced avocado (about 1/4 of an avocado) for creaminess.
Fold the wrap tightly and serve immediately.