YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Ranch Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and wrapped in a warm tortilla with crisp lettuce and a creamy, herb-infused Greek yogurt ranch.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
2 tbsp buffalo sauce
1 medium whole wheat tortilla
0.25 cup non-fat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup romaine lettuce
2 tbsp red onion
0.25 cup cherry tomatoes
PREPARATION
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper to create a clean, high-protein ranch dressing.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Add the cubed chicken breast to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
Remove the skillet from heat and pour the buffalo sauce over the chicken, tossing until every piece is evenly coated and glistening.
Warm the whole wheat tortilla in a dry pan for 30 seconds per side until soft and pliable.
Layer the shredded romaine lettuce, diced red onion, and halved cherry tomatoes in the center of the tortilla.
Top the vegetables with the buffalo chicken and drizzle the prepared Greek yogurt ranch over the top.
Fold in the sides of the tortilla and roll tightly, then slice on a diagonal to serve.