YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and tucked into a toasted tortilla with a cool, creamy Greek yogurt ranch.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
2 tbsp buffalo sauce
0.25 cup nonfat plain Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
1 medium whole wheat tortilla
0.5 cup shredded romaine lettuce
2 tbsp diced red onion
PREPARATION
Dice the chicken breast into small, uniform bite-sized pieces and season lightly with a pinch of sea salt.
Heat the avocado oil in a non-stick skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.
While the chicken cooks, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and sea salt in a small bowl to create a clean ranch dressing.
Transfer the cooked chicken to a bowl and toss thoroughly with the buffalo sauce until every piece is coated.
Wipe out the skillet and place the tortilla in it for 30 seconds per side over medium heat until warm and pliable.
Spread the Greek yogurt ranch across the center of the tortilla, then layer on the shredded lettuce and diced red onion.
Top with the buffalo chicken, fold in the sides, and roll the tortilla tightly into a wrap.
Optional: Place the wrap seam-side down back in the skillet for 1 minute to seal and add an extra crisp texture.