Name: Crispy Buffalo Ranch Chicken Wraps
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4.5 oz Chicken breast; 1 tbsp Almond flour; 0.25 tsp Garlic powder; 0.25 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Avocado oil; 2 tbsp Buffalo sauce; 0.25 cup Non-fat Greek yogurt; 0.5 tsp Dried dill; 1 medium Whole wheat tortilla; 0.5 cup Shredded romaine lettuce; 2 tbsp Diced red onion

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 Wraps

Air-fried chicken strips coated in a nutty almond crust are tossed in zesty buffalo sauce and tucked into a warm tortilla with velvety Greek yogurt ranch.

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NUTRITION

Protein

52.9g

Fat

18.1g

Carbs

31.6g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 tbsp Almond flour

0.25 tsp Garlic powder

0.25 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Avocado oil

2 tbsp Buffalo sauce

0.25 cup Non-fat Greek yogurt

0.5 tsp Dried dill

1 medium Whole wheat tortilla

0.5 cup Shredded romaine lettuce

2 tbsp Diced red onion

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PREPARATION

1
Slice the chicken breast into thin strips.
2
In a small bowl, combine the almond flour, garlic powder, onion powder, sea salt, and black pepper.
3
Dredge the chicken strips in the almond flour mixture until each piece is evenly coated.
4
Heat the avocado oil in a non-stick skillet over medium-high heat and cook the chicken for 3 to 4 minutes per side until golden and crispy.
5
In a separate small bowl, whisk together the Greek yogurt and dried dill to create a clean ranch dressing.
6
Toss the cooked crispy chicken strips in the buffalo sauce until well-coated.
7
Lay the tortilla flat and spread the Greek yogurt ranch across the center.
8
Top with the shredded lettuce, diced red onion, and the buffalo chicken strips.
9
Fold the sides of the tortilla in and roll tightly to serve.