Crispy Buffalo Ranch Chicken Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap

Pan-seared chicken tossed in zesty buffalo sauce and folded into a warm tortilla with crunchy romaine and a creamy, herb-flecked ranch.

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NUTRITION

458kcal
Protein
51.6g
Fat
13.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1.5 tbsp buffalo sauce

2 tbsp nonfat Greek yogurt

0.5 tsp lemon juice

0.25 tsp dried dill

0.5 cup shredded romaine lettuce

2 tbsp diced celery

1 medium whole wheat tortilla

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PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat avocado oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

  • 3

    While chicken cooks, whisk together the Greek yogurt, lemon juice, and dried dill in a small bowl to create a clean, protein-rich ranch dressing.

  • 4

    In a separate bowl, toss the cooked chicken with the buffalo sauce until every piece is thoroughly coated.

  • 5

    Warm the tortilla in the skillet for 30 seconds per side until pliable.

  • 6

    Layer the shredded romaine and diced celery in the center of the tortilla, top with the buffalo chicken, and drizzle with the homemade ranch.

  • 7

    Fold the sides of the tortilla inward and roll tightly, then place the wrap back in the skillet for 1 minute to seal the seam and add a satisfying crunch.

Crispy Buffalo Ranch Chicken Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap

Pan-seared chicken tossed in zesty buffalo sauce and folded into a warm tortilla with crunchy romaine and a creamy, herb-flecked ranch.

NUTRITION

458kcal
Protein
51.6g
Fat
13.6g
Carbs
29.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1.5 tbsp buffalo sauce

2 tbsp nonfat Greek yogurt

0.5 tsp lemon juice

0.25 tsp dried dill

0.5 cup shredded romaine lettuce

2 tbsp diced celery

1 medium whole wheat tortilla

PREPARATION

  • 1

    Cut the chicken breast into bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.

  • 2

    Heat avocado oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.

  • 3

    While chicken cooks, whisk together the Greek yogurt, lemon juice, and dried dill in a small bowl to create a clean, protein-rich ranch dressing.

  • 4

    In a separate bowl, toss the cooked chicken with the buffalo sauce until every piece is thoroughly coated.

  • 5

    Warm the tortilla in the skillet for 30 seconds per side until pliable.

  • 6

    Layer the shredded romaine and diced celery in the center of the tortilla, top with the buffalo chicken, and drizzle with the homemade ranch.

  • 7

    Fold the sides of the tortilla inward and roll tightly, then place the wrap back in the skillet for 1 minute to seal the seam and add a satisfying crunch.