YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Air-fried chicken breast strips tossed in spicy buffalo sauce and wrapped in a whole wheat tortilla with a creamy, cooling Greek yogurt ranch drizzle for a satisfying crunch.
INGREDIENTS
5 oz chicken breast
1 tsp olive oil
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp buffalo sauce
1 medium whole wheat tortilla
0.25 cup shredded romaine lettuce
2 tbsp shredded carrots
2 tbsp nonfat Greek yogurt
0.5 tsp dried dill
0.5 tsp lemon juice
PREPARATION
Slice the chicken breast into thin strips and toss them in a bowl with olive oil, garlic powder, onion powder, sea salt, and black pepper until evenly coated.
Place the seasoned chicken strips in an air fryer basket and cook at 400°F for 10-12 minutes, shaking halfway through, until the edges are golden and crispy.
While the chicken cooks, prepare the clean ranch dressing by whisking together the nonfat Greek yogurt, dried dill, and lemon juice in a small ramekin.
Transfer the cooked chicken to a clean bowl and toss with the buffalo sauce until every piece is well-coated.
Lay the whole wheat tortilla flat and layer the shredded romaine lettuce and carrots in the center.
Top the vegetables with the buffalo chicken strips and drizzle the prepared Greek yogurt ranch over the top.
Fold in the sides of the tortilla and roll it up tightly to secure the filling before serving.