YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with a creamy, herb-infused yogurt ranch and crisp, refreshing vegetables.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
1 tbsp buffalo sauce
2 tbsp plain nonfat Greek yogurt
0.5 tbsp olive oil
0.5 cup shredded romaine lettuce
0.25 cup sliced celery
0.25 cup shredded carrots
0.5 tsp dried dill
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Cut the chicken breast into small, bite-sized cubes 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 fully cooked through, about 6-8 minutes.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, and a teaspoon of water to create a smooth ranch-style dressing.
Once the chicken is finished, remove the skillet from heat and toss the chicken in the buffalo sauce until every piece is coated.
Lay the whole wheat tortilla flat and layer the center with shredded romaine, celery, and carrots.
Top the vegetables with the buffalo chicken and drizzle the yogurt ranch dressing over the top.
Fold in the sides of the tortilla and roll tightly; optionally, return the wrap to the skillet for 30 seconds per side to lightly toast the exterior.