YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Wraps with Fresh Veggies
Enjoy a delicious twist on a classic favorite with these crispy buffalo chicken wraps. Tender, oven-baked chicken is coated in a light, crunchy panko crust, then tossed in a tangy buffalo sauce. Wrapped in a whole wheat tortilla with crisp lettuce, juicy tomato, and vibrant red bell pepper, this meal strikes the perfect balance between heat, crunch, and freshness.
INGREDIENTS
4 oz Chicken Breast
1 Whole Wheat Tortilla
1 tbsp Buffalo Sauce
2 tbsp Whole Wheat Panko Breadcrumbs
2 tbsp Nonfat Greek Yogurt
1 cup Romaine Lettuce
1 medium Tomato
1 medium Red Bell Pepper
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the chicken breast into strips for easier wrapping. In a shallow bowl, combine the chicken strips with the whole wheat panko breadcrumbs. Lightly spray or drizzle a small amount of olive oil (optional) to help the coating stick.
Place the breaded chicken strips on the prepared baking sheet and bake for 15-18 minutes until the chicken is cooked through and the coating is lightly crispy.
While the chicken bakes, prepare the buffalo sauce mixture by combining 1 tablespoon of buffalo sauce with 2 tablespoons of nonfat Greek yogurt to create a creamy, tangy dressing.
Wash and chop the romaine lettuce, tomato, and red bell pepper into bite-sized pieces.
Once the chicken is done, toss the crispy strips in the remaining buffalo sauce to coat evenly.
Lay out the whole wheat tortilla and spread a thin layer of the Greek yogurt dressing on it.
Layer the dressed chicken and fresh veggies onto the tortilla, then roll it up tightly into a wrap.
Cut the wrap in half if desired, and serve immediately.