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 Greek yogurt ranch and crisp romaine lettuce.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
2 tbsp plain Greek yogurt
1 tbsp buffalo sauce
1 tsp olive oil
0.13 whole avocado
0.5 cup romaine lettuce
2 tbsp shredded carrots
0.25 tsp garlic powder
0.25 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small bite-sized pieces and season evenly with sea salt, black pepper, and garlic powder.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, approximately 6-8 minutes.
While the chicken cooks, whisk together the Greek yogurt and dried dill in a small bowl to create a clean, protein-packed ranch dressing.
In a separate bowl, toss the hot cooked chicken in the buffalo sauce until every piece is vibrantly coated.
Lightly toast the tortilla in the same skillet for 30 seconds per side until it is pliable and warm.
Assemble the wrap by spreading the yogurt ranch across the center of the tortilla, then layering the buffalo chicken, sliced avocado, shredded carrots, and crisp romaine.
Fold in the sides of the tortilla and roll it up tightly, then slice diagonally to serve immediately.