YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in a zesty buffalo glaze and tucked into a warm tortilla with cool, creamy ranch and crisp, refreshing lettuce.
INGREDIENTS
5 oz chicken breast
1 tsp arrowroot powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
1 tsp avocado oil
1 tbsp cayenne pepper sauce
0.5 tbsp ghee
2 tbsp non-fat Greek yogurt
0.25 tsp dried dill
0.25 tsp onion powder
1 medium whole wheat tortilla
0.5 cup romaine lettuce
0.25 cup tomato
PREPARATION
Cut the chicken breast into bite-sized cubes and place them in a small bowl.
Toss the chicken with arrowroot powder, sea salt, black pepper, and garlic powder until evenly coated.
Heat avocado oil in a non-stick skillet over medium-high heat and sear the chicken for 5-7 minutes until golden and cooked through.
In a small saucepan or microwave-safe dish, melt the ghee and whisk in the cayenne pepper sauce, then toss the cooked chicken in this glaze.
In a small ramekin, mix the Greek yogurt with dried dill and onion powder to create a clean ranch dressing.
Warm the tortilla in a dry pan for 30 seconds per side.
Assemble the wrap by spreading the ranch onto the tortilla, then layering the shredded romaine, diced tomatoes, and buffalo chicken.
Roll tightly, slice in half, and serve immediately.