YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with a cool, creamy Greek yogurt ranch drizzle.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
1 medium whole wheat tortilla
1 tbsp buffalo sauce
2 tbsp plain Greek yogurt
0.25 tsp garlic powder
0.25 tsp dried dill
0.5 cup romaine lettuce
0.25 cup tomato
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Dice the chicken breast into small bite-sized pieces and season evenly with sea salt and black pepper.
Heat avocado oil in a non-stick skillet over medium-high heat until shimmering.
Add the chicken to the skillet and cook for 5 to 7 minutes, stirring occasionally, until the edges are golden brown and the meat is cooked through.
While the chicken cooks, whisk together the Greek yogurt, garlic powder, and dried dill in a small bowl to create a clean ranch dressing.
Remove the skillet from the heat and toss the cooked chicken in the buffalo sauce until every piece is thoroughly coated.
Warm the tortilla in a separate dry pan for 30 seconds per side until soft and pliable.
Assemble the wrap by layering the shredded romaine lettuce and diced tomatoes in the center of the tortilla.
Top the vegetables with the buffalo chicken and finish with a generous drizzle of the prepared yogurt ranch before rolling tightly.