YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and wrapped in a warm tortilla with a creamy, herb-infused Greek yogurt ranch.
INGREDIENTS
4.5 oz chicken breast
1 tsp avocado oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
2 tbsp buffalo sauce
0.25 cup plain Greek yogurt
0.5 tsp dried dill
0.25 tsp onion powder
1 medium whole wheat tortilla
0.5 cup romaine lettuce
2 tbsp red onion
PREPARATION
Slice the chicken breast into bite-sized strips and season evenly with sea salt, black pepper, and garlic powder.
Heat the avocado oil in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6-8 minutes.
In a small bowl, whisk together the Greek yogurt, dried dill, and onion powder to create a clean, high-protein ranch dressing.
Remove the skillet from heat and toss the cooked chicken strips in the buffalo sauce until thoroughly coated.
Warm the whole wheat tortilla in a dry pan for 30 seconds until pliable.
Assemble the wrap by spreading the yogurt ranch onto the tortilla, then layering the shredded romaine, diced red onion, and buffalo chicken.
Fold in the sides and roll tightly to serve.