YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wrap
Pan-seared chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with cool, creamy ranch and crisp, refreshing lettuce.
INGREDIENTS
5 oz chicken breast
1 tbsp arrowroot starch
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp ghee
2 tbsp buffalo hot sauce
0.25 cup non-fat greek yogurt
0.5 tsp dried dill
0.5 tsp onion powder
1 medium whole wheat tortilla
1 cup romaine lettuce
2 tbsp red onion
PREPARATION
Dice the chicken breast into bite-sized pieces and toss in a bowl with arrowroot starch, garlic powder, sea salt, and black pepper until evenly coated.
Heat the ghee in a non-stick skillet over medium-high heat. Add the chicken and cook for 6-8 minutes, turning occasionally, until the exterior is golden-brown and crispy.
In a small mixing bowl, whisk together the non-fat Greek yogurt, dried dill, and onion powder to create a clean, high-protein ranch dressing.
Once the chicken is cooked through, remove the skillet from the heat and toss the chicken pieces in the buffalo hot sauce until fully glazed.
Warm the whole wheat tortilla slightly in a dry pan, then layer the center with chopped romaine lettuce and diced red onion.
Top the vegetables with the crispy buffalo chicken, drizzle with the prepared Greek yogurt ranch, fold in the sides, and roll tightly into a wrap.