YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and creamy Greek yogurt ranch, tucked into a toasted tortilla with crisp, refreshing vegetables.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
1 tsp avocado oil
1 tbsp buffalo sauce
2 tbsp plain Greek yogurt
0.25 tsp garlic powder
0.25 tsp dried dill
0.25 tsp onion powder
0.25 cup shredded romaine lettuce
2 tbsp diced celery
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into small, bite-sized cubes and season evenly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken cooks, whisk together the Greek yogurt, garlic powder, onion powder, and dried dill in a small bowl to create a clean ranch dressing.
Once the chicken is finished, remove from heat and toss in the buffalo sauce until every piece is well coated.
Lay the tortilla flat and spread the yogurt ranch across the center, leaving room at the edges.
Layer the shredded lettuce, diced celery, and buffalo chicken on top of the ranch.
Fold in the sides and roll the tortilla tightly into a wrap.
Place the wrap back into the hot skillet for 1 minute per side until the exterior is golden and crisp.