YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wrap
Pan-seared chicken breast tossed in a zesty buffalo sauce and tucked into a warm tortilla with crunchy vegetables and a creamy yogurt-ranch drizzle.
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
1 tsp ghee
0.25 cup nonfat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
1 medium whole wheat tortilla
1 cup romaine lettuce
0.25 cup shredded carrots
0.25 cup sliced cucumber
PREPARATION
Pat the chicken breast dry with paper towels and dice into bite-sized pieces.
In a small bowl, toss the chicken pieces with almond flour, sea salt, and black pepper until evenly coated.
Heat avocado oil in a large skillet over medium-high heat and sear the chicken for 6-8 minutes until golden brown and cooked through.
While the chicken cooks, whisk together the Greek yogurt, dried dill, and garlic powder in a small ramekin to create a clean ranch dressing.
In a separate small bowl, combine the buffalo sauce and ghee, then toss the hot cooked chicken in the mixture until fully glazed.
Warm the tortilla in the skillet for 30 seconds, then layer with romaine lettuce, shredded carrots, and sliced cucumbers.
Top the vegetables with the buffalo chicken, drizzle with the prepared yogurt ranch, and fold tightly into a wrap.