YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wrap
Pan-seared chicken breast strips tossed in spicy buffalo sauce and creamy Greek yogurt ranch, tucked into a whole wheat wrap with crisp, fresh romaine lettuce.
INGREDIENTS
5 oz chicken breast
1 tbsp arrowroot starch
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp avocado oil
1 medium whole wheat tortilla
2 tbsp buffalo sauce
0.25 cup plain Greek yogurt
0.5 tsp dried dill
1 cup romaine lettuce
0.25 cup tomato
PREPARATION
Slice the chicken breast into thin strips and place them in a medium bowl.
Toss the chicken with arrowroot starch, garlic powder, onion powder, sea salt, and black pepper until every piece is lightly coated.
Heat the avocado oil in a large non-stick skillet over medium-high heat.
Add the chicken strips to the skillet and sear for 3-4 minutes per side until golden brown and cooked through.
In a small bowl, whisk together the Greek yogurt, dried dill, and a teaspoon of water to create a smooth ranch dressing.
Transfer the cooked chicken to a clean bowl and toss with the buffalo sauce until fully coated.
Lay the tortilla flat and layer the shredded romaine lettuce and diced tomatoes in the center.
Top with the buffalo chicken strips and drizzle the homemade yogurt ranch over the top.
Fold the sides of the tortilla inward and roll tightly to secure the wrap before slicing in half.