YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Golden sautéed chicken tossed in zesty buffalo sauce and tucked into a toasted wrap with a creamy Greek yogurt ranch and crisp, refreshing lettuce.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp garlic powder
2 tbsp buffalo sauce
1 large whole wheat tortilla
2 tbsp plain Greek yogurt
0.5 tsp dried dill
0.5 tsp onion powder
1 cup romaine lettuce
0.25 cup tomato
PREPARATION
Pat the chicken breast dry and dice into small bite-sized pieces.
Season the chicken evenly with sea salt and garlic powder.
Heat avocado oil in a non-stick skillet over medium-high heat.
Add the chicken to the skillet and sauté for 6-8 minutes, stirring occasionally, until the edges are golden and crispy.
While the chicken cooks, whisk together the Greek yogurt, dried dill, and onion powder in a small ramekin to create a clean ranch dressing.
Remove the skillet from heat and toss the cooked chicken with the buffalo sauce until well coated.
Lay the whole wheat tortilla flat and layer the center with shredded romaine lettuce and diced tomatoes.
Place the buffalo chicken over the vegetables and drizzle with the prepared Greek yogurt ranch.
Fold the sides of the tortilla inward and roll tightly to form a wrap.
Optional: Place the wrap back into the warm skillet for 30 seconds per side to toast the exterior before serving.