YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and wrapped with a creamy Greek yogurt ranch and crisp celery for a satisfying crunch.
INGREDIENTS
5 oz Chicken breast, boneless skinless
1 medium Whole wheat tortilla
0.25 cup Nonfat Greek yogurt
1 tbsp Buffalo sauce
0.25 whole Avocado
0.5 cup Romaine lettuce, shredded
0.25 cup Celery, diced
0.5 tsp Garlic powder
0.5 tsp Dried dill
1 tsp Avocado oil
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season with sea salt, black pepper, and half of the garlic powder.
Heat avocado oil in a skillet over medium-high heat and cook chicken until golden brown and cooked through, about 6-8 minutes.
In a small bowl, whisk together the Greek yogurt, dried dill, and remaining garlic powder to create a clean ranch dressing.
Toss the cooked chicken in the buffalo sauce until evenly coated.
Lay the tortilla flat and spread the Greek yogurt ranch down the center, followed by the shredded romaine, diced celery, and sliced avocado.
Top with the buffalo chicken, fold in the sides, and roll tightly into a wrap.
Optional: Briefly sear the wrap in the hot skillet for 30 seconds per side for extra crispiness.