YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wrap
Pan-seared chicken breast tossed in zesty buffalo sauce and wrapped in a warm tortilla with crisp lettuce and creamy herb ranch.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp garlic powder
2 tbsp buffalo sauce
1 medium whole wheat tortilla
0.5 cup shredded romaine lettuce
0.25 cup diced celery
2 tbsp plain Greek yogurt
0.5 tsp dried dill
0.25 tsp onion powder
PREPARATION
Slice the chicken breast into small bite-sized pieces for maximum surface area and crunch.
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
Season the chicken pieces with sea salt and garlic powder, then add them to the skillet.
Sear the chicken for 5-7 minutes, turning occasionally, until golden brown and cooked through.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, and onion powder to create a clean-label ranch dressing.
Transfer the cooked chicken to a bowl and toss thoroughly with the buffalo sauce until every piece is coated.
Warm the tortilla in the skillet for 15 seconds per side to make it pliable.
Layer the shredded lettuce and diced celery in the center of the tortilla.
Top with the buffalo chicken and drizzle the prepared yogurt ranch over the filling.
Fold the sides of the tortilla inward and roll tightly to secure the wrap before serving.