Name: Crispy Buffalo Ranch Chicken Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp avocado oil; 1 tbsp buffalo sauce; 0.25 cup plain Greek yogurt; 0.25 tsp dried dill; 0.25 tsp garlic powder; 0.25 tsp onion powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium whole wheat tortilla; 0.5 cup romaine lettuce; 2 tbsp red onion

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

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wraps

Pan-seared chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with a cool, creamy Greek yogurt ranch.

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NUTRITION

Protein

55.4g

Fat

13.8g

Carbs

30.6g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

1 tbsp buffalo sauce

0.25 cup plain Greek yogurt

0.25 tsp dried dill

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium whole wheat tortilla

0.5 cup romaine lettuce

2 tbsp red onion

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PREPARATION

1
Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.
2
Heat the avocado oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until golden brown and crispy on the edges.
3
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder to create a clean-eating ranch dressing.
4
Once the chicken is cooked through, remove the skillet from heat and toss the chicken pieces in the buffalo sauce until well coated.
5
Lay the tortilla flat and spread the Greek yogurt ranch down the center, then top with shredded romaine lettuce and diced red onion.
6
Add the buffalo chicken over the vegetables and fold the sides of the tortilla inward, rolling tightly to form a wrap.
7
Optional: Place the wrap back in the hot skillet for 30 seconds per side to toast the exterior for extra crunch.