YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Sautéed chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with a cooling, creamy Greek yogurt ranch drizzle.
INGREDIENTS
5 oz chicken breast
0.5 tbsp avocado oil
1 medium whole wheat tortilla
2 tbsp buffalo sauce
0.25 cup plain Greek yogurt
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
1 cup romaine lettuce
0.25 cup cherry tomatoes
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the avocado oil in a large 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, garlic powder, onion powder, and dried dill in a small bowl to create a clean ranch dressing.
Transfer the cooked chicken to a bowl and toss with the buffalo sauce until every piece is thoroughly coated.
Place the tortilla in the warm skillet for 30 seconds per side until soft and pliable.
Assemble the wrap by layering the shredded romaine lettuce and sliced cherry tomatoes in the center of the tortilla.
Top the vegetables with the buffalo chicken and a generous drizzle of the homemade yogurt ranch.
Fold in the sides of the tortilla and roll tightly, then slice diagonally to serve immediately.