YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and wrapped in a toasted tortilla with cool, creamy ranch and crisp romaine lettuce.
INGREDIENTS
5 oz chicken breast
0.5 tbsp olive oil
2 tbsp buffalo sauce
1 large whole wheat tortilla
0.25 cup nonfat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
1 cup shredded romaine lettuce
0.25 cup diced tomato
PREPARATION
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and sea salt to create a clean, high-protein ranch dressing.
Cut the chicken breast into bite-sized cubes and season lightly with a pinch of salt.
Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
Lower the heat and add the buffalo sauce to the skillet, tossing the chicken until every piece is thoroughly and evenly coated.
Lay the whole wheat tortilla flat on a clean surface and spread the prepared Greek yogurt ranch across the center.
Layer the shredded romaine lettuce and diced tomatoes over the ranch, then top with the warm buffalo chicken.
Fold in the sides of the tortilla and roll it up tightly into a wrap.
Optional: Place the wrap back into the hot skillet for 30 seconds per side to achieve a crunchy, toasted exterior.