YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in spicy buffalo sauce and wrapped with cool Greek yogurt ranch and crisp vegetables for a satisfying crunch.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
2 tbsp buffalo sauce
0.25 cup nonfat Greek yogurt
0.5 tsp dried dill
1 medium whole wheat tortilla
1 cup romaine lettuce
0.25 cup tomato
0.25 whole avocado
PREPARATION
Dice the chicken breast into small bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, stirring occasionally, until golden brown and cooked through.
Remove the skillet from heat and toss the cooked chicken in the buffalo sauce until every piece is well coated.
In a small bowl, whisk together the nonfat Greek yogurt and dried dill to create a clean, high-protein ranch dressing.
Lay the whole wheat tortilla flat and layer the shredded romaine lettuce, diced tomatoes, and sliced avocado in the center.
Top the vegetables with the buffalo chicken and drizzle the Greek yogurt ranch over the top.
Fold in the sides of the tortilla and roll tightly to secure the filling before serving.