YOUR SOLIN GENERATED RECIPE
Crispy Chicken Ranch Wraps
Pan-seared chicken strips nestled in a toasted tortilla with zesty Greek yogurt ranch and crisp, refreshing vegetables for a satisfying crunch.
INGREDIENTS
5 oz Chicken breast
1 medium Whole wheat tortilla
0.25 cup Non-fat Greek yogurt
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Dried dill
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Romaine lettuce
0.25 cup Tomatoes
0.5 tbsp Avocado oil
PREPARATION
Slice the chicken breast into thin strips and season evenly with the sea salt, black pepper, and half of the garlic and onion powders.
In a small mixing bowl, combine the non-fat Greek yogurt, dried dill, and the remaining garlic and onion powders to create a clean, high-protein ranch dressing.
Heat the avocado oil in a non-stick skillet over medium-high heat. Add the chicken strips and sear for 3-4 minutes per side until golden brown and cooked through.
Lay the whole wheat tortilla flat on a clean surface. Spread the Greek yogurt ranch across the center, then layer with shredded romaine lettuce and diced tomatoes.
Place the cooked chicken strips on top of the vegetables. Fold in the sides of the tortilla and roll it up tightly.
Wipe out the skillet and return it to medium heat. Place the wrap seam-side down in the pan and toast for 1-2 minutes per side until the exterior is golden and crispy.