YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and wrapped in a warm tortilla with a cool, creamy Greek yogurt ranch for a satisfying crunch.
INGREDIENTS
4 oz chicken breast
1 medium whole wheat tortilla
2 tbsp non-fat Greek yogurt
1 tbsp buffalo sauce
1 tsp avocado oil
0.5 cup romaine lettuce
0.25 cup tomatoes
0.25 tsp garlic powder
0.25 tsp dried dill
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Slice the chicken breast into small, bite-sized strips and season evenly with sea salt and black pepper.
Heat the avocado oil in a large non-stick skillet over medium-high heat until it begins to shimmer.
Place the chicken strips in the skillet and cook for 5 to 7 minutes, turning occasionally until they are golden brown and fully cooked through.
While the chicken cooks, whisk together the non-fat Greek yogurt, garlic powder, and dried dill in a small bowl to create the ranch dressing.
Once the chicken is finished, transfer it to a clean bowl and toss it with the buffalo sauce until every piece is well coated.
Briefly warm the whole wheat tortilla in the same skillet for about 30 seconds per side until soft and pliable.
Layer the shredded romaine lettuce and diced tomatoes in the center of the tortilla.
Top the vegetables with the buffalo chicken strips, drizzle with the prepared Greek yogurt ranch, and fold the tortilla tightly into a wrap.