YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wrap
Tender chicken breast air-fried with a light almond flour crust, tossed in spicy buffalo sauce and wrapped in a warm tortilla with zesty Greek yogurt ranch.
INGREDIENTS
5 oz chicken breast
0.5 tbsp almond flour
0.5 tsp olive oil
2 tbsp buffalo hot sauce
0.5 tsp ghee
0.25 cup plain Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.5 medium whole wheat tortilla
0.5 cup shredded romaine lettuce
2 tbsp diced tomatoes
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Pat the chicken breast dry and cut into small, even bite-sized pieces.
In a small bowl, season the chicken with sea salt, black pepper, and garlic powder, then toss with almond flour until lightly and evenly coated.
Heat the olive oil in a non-stick skillet over medium-high heat and cook the chicken for 6-8 minutes, turning occasionally until golden brown and crispy.
While the chicken cooks, prepare the ranch by whisking together the Greek yogurt, dried dill, and onion powder in a small ramekin.
In a separate bowl, stir together the buffalo hot sauce and melted ghee, then add the cooked chicken and toss to coat thoroughly.
Lay the tortilla flat, spread a layer of the yogurt ranch in the center, and top with shredded romaine, diced tomatoes, and the buffalo chicken before rolling tightly.