Crispy Chicken Ranch Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Ranch Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Ranch Wraps

Pan-seared chicken breast strips wrapped in a toasted whole wheat tortilla with a creamy, herb-flecked Greek yogurt ranch and crisp, refreshing lettuce.

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NUTRITION

485kcal
Protein
55.4g
Fat
15.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

0.25 cup nonfat Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup romaine lettuce

0.25 cup cherry tomatoes

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

  • 1

    Slice the chicken breast into thin strips and season evenly with half of the sea salt, black pepper, garlic powder, and onion powder.

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 6-8 minutes, turning occasionally, until they are golden brown and fully cooked.

  • 3

    While the chicken cooks, prepare the clean ranch dressing by whisking together the Greek yogurt, dried dill, and the remaining salt, pepper, garlic powder, and onion powder in a small bowl.

  • 4

    Lay the whole wheat tortilla on a flat surface and spread the yogurt ranch dressing across the center. Layer with shredded romaine lettuce, halved cherry tomatoes, and the warm chicken strips.

  • 5

    Fold the sides of the tortilla inward and roll tightly to secure the filling. Place the wrap back into the warm skillet for 1 minute per side until the exterior is lightly toasted and crispy.

Crispy Chicken Ranch Wraps

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Chicken Ranch Wraps

YOUR SOLIN GENERATED RECIPE

Crispy Chicken Ranch Wraps

Pan-seared chicken breast strips wrapped in a toasted whole wheat tortilla with a creamy, herb-flecked Greek yogurt ranch and crisp, refreshing lettuce.

NUTRITION

485kcal
Protein
55.4g
Fat
15.4g
Carbs
29.9g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 medium whole wheat tortilla

0.25 cup nonfat Greek yogurt

0.5 tbsp extra virgin olive oil

1 cup romaine lettuce

0.25 cup cherry tomatoes

0.25 tsp garlic powder

0.25 tsp onion powder

0.25 tsp dried dill

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

  • 1

    Slice the chicken breast into thin strips and season evenly with half of the sea salt, black pepper, garlic powder, and onion powder.

  • 2

    Heat the extra virgin olive oil in a large skillet over medium-high heat. Add the chicken strips and cook for 6-8 minutes, turning occasionally, until they are golden brown and fully cooked.

  • 3

    While the chicken cooks, prepare the clean ranch dressing by whisking together the Greek yogurt, dried dill, and the remaining salt, pepper, garlic powder, and onion powder in a small bowl.

  • 4

    Lay the whole wheat tortilla on a flat surface and spread the yogurt ranch dressing across the center. Layer with shredded romaine lettuce, halved cherry tomatoes, and the warm chicken strips.

  • 5

    Fold the sides of the tortilla inward and roll tightly to secure the filling. Place the wrap back into the warm skillet for 1 minute per side until the exterior is lightly toasted and crispy.