YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Wrap
Pan-seared chicken breast tossed in zesty buffalo sauce and wrapped in a warm tortilla with creamy avocado and a tangy Greek yogurt ranch for a satisfying crunch.
INGREDIENTS
5 oz Chicken breast
1 tsp Olive oil
1 tbsp Buffalo sauce
2 tbsp Non-fat Greek yogurt
0.5 tsp Dried dill
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 medium Whole wheat tortilla
1 cup Romaine lettuce
0.25 whole Avocado
2 tbsp Red onion
PREPARATION
Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through.
While the chicken cooks, prepare the healthy ranch by whisking together the Greek yogurt, dried dill, garlic powder, and onion powder in a small bowl.
Once the chicken is finished, remove the skillet from the heat and toss the strips in the buffalo sauce until well coated.
Warm the whole wheat tortilla in a dry pan for 30 seconds to make it pliable.
Lay the tortilla flat and layer the shredded romaine lettuce, diced red onion, and avocado slices in the center.
Top with the crispy buffalo chicken and drizzle with the prepared Greek yogurt ranch.
Fold in the sides of the tortilla and roll tightly to serve.