Name: Crispy Buffalo Ranch Chicken Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz chicken breast; 1 tsp avocado oil; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 1 tbsp buffalo sauce; 1 medium whole wheat tortilla; 2 tbsp plain Greek yogurt; 0.5 tsp dried dill; 0.5 tsp lemon juice; 1 cup shredded romaine lettuce; 0.25 cup shredded carrots

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap

Pan-seared chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with crunchy vegetables and creamy Greek yogurt ranch.

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NUTRITION

Protein

52.9g

Fat

14.4g

Carbs

37.2g

SERVINGS

1 serving

INGREDIENTS

5 oz chicken breast

1 tsp avocado oil

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

1 tbsp buffalo sauce

1 medium whole wheat tortilla

2 tbsp plain Greek yogurt

0.5 tsp dried dill

0.5 tsp lemon juice

1 cup shredded romaine lettuce

0.25 cup shredded carrots

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PREPARATION

1
Slice the chicken breast into bite-sized strips and season evenly with sea salt, black pepper, and garlic powder.
2
Heat the avocado oil in a medium skillet over medium-high heat until shimmering.
3
Add the chicken to the skillet and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
4
While the chicken cooks, whisk together the Greek yogurt, dried dill, and lemon juice in a small bowl to create a clean ranch dressing.
5
Remove the skillet from the heat and toss the cooked chicken directly in the buffalo sauce until every piece is well coated.
6
Warm the tortilla in a dry pan for 30 seconds per side until pliable and soft.
7
Assemble the wrap by layering the shredded romaine, carrots, buffalo chicken, and a generous drizzle of the yogurt ranch.
8
Fold in the sides and roll the tortilla tightly before slicing in half to serve.