YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Ranch Wraps
Pan-seared chicken tossed in zesty buffalo sauce and wrapped in a toasted tortilla with creamy avocado and tangy Greek yogurt ranch.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
1 tbsp buffalo sauce
1 large whole wheat tortilla
2 tbsp non-fat Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 whole avocado
0.5 cup shredded romaine lettuce
0.25 cup diced tomato
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Season the chicken breast evenly on both sides with sea salt and black pepper.
Heat the avocado oil in a medium skillet over medium-high heat. Add the chicken and sear until golden brown and cooked through, approximately 5-6 minutes per side.
Remove the chicken from the pan, let it rest for 2 minutes, then dice into small bite-sized cubes.
In a small mixing bowl, toss the diced chicken with the buffalo sauce until every piece is well coated.
In another small bowl, whisk together the Greek yogurt, dried dill, and garlic powder to create a clean, high-protein ranch dressing.
Lay the tortilla flat and spread the yogurt ranch across the center. Layer on the shredded romaine, diced tomato, and sliced avocado.
Top the vegetables with the buffalo chicken. Fold in the sides of the tortilla and roll it up tightly.
Optional: Wipe out the chicken skillet and place the wrap seam-side down over medium heat for 1 minute per side until the exterior is golden and crispy.