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 crunchy vegetables and creamy Greek yogurt ranch.
INGREDIENTS
5 oz chicken breast
1 tsp avocado oil
2 tbsp buffalo sauce
2 tbsp plain Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 large whole wheat tortilla
0.5 cup romaine lettuce
0.25 cup shredded carrots
1 stalk celery
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat avocado oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes.
While the chicken cooks, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder in a small bowl to create a clean ranch dressing.
Finely chop the celery stalk and shred the romaine lettuce into thin ribbons.
Transfer the cooked chicken to a bowl and toss with the buffalo sauce until every piece is thoroughly coated.
Warm the tortilla in a dry pan for 30 seconds per side until pliable.
Layer the shredded lettuce, carrots, celery, and buffalo chicken onto the center of the tortilla.
Drizzle the prepared ranch dressing over the filling, fold in the sides, and roll tightly to serve.