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

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

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NUTRITION

Protein

56.0g

Fat

21.1g

Carbs

32.7g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tbsp almond flour

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp avocado oil

2 tbsp buffalo sauce

0.25 cup plain Greek yogurt

0.5 tsp dried dill

0.25 tsp garlic powder

1 medium whole wheat tortilla

0.5 cup shredded romaine lettuce

2 tbsp diced red onion

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PREPARATION

1
Slice the chicken breast into thin strips and place them in a bowl.
2
Toss the chicken with almond flour, sea salt, and black pepper until evenly coated.
3
Heat the avocado oil in a large skillet over medium-high heat.
4
Add the chicken to the skillet and cook for 3-4 minutes per side until golden brown and crispy.
5
While the chicken cooks, whisk together the Greek yogurt, dried dill, and garlic powder in a small bowl to create the ranch dressing.
6
Remove the skillet from the heat and toss the crispy chicken in the buffalo sauce until well coated.
7
Warm the tortilla slightly in a dry pan, then spread the yogurt ranch down the center.
8
Layer the shredded lettuce and red onion over the ranch, then top with the buffalo chicken strips.
9
Fold in the sides of the tortilla and roll it up tightly before slicing in half to serve.