YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Salad Wraps
Shredded chicken tossed in a zesty buffalo-ranch sauce and wrapped in crisp collard leaves for a refreshing, protein-packed crunch.
INGREDIENTS
5 oz cooked chicken breast
0.25 cup non-fat Greek yogurt
2 tbsp buffalo sauce
1 tsp dried dill
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup celery
2 large collard green leaves
0.25 whole avocado
PREPARATION
In a medium bowl, whisk together the Greek yogurt, buffalo sauce, dried dill, garlic powder, sea salt, and black pepper until smooth.
Add the shredded chicken breast and diced celery to the bowl, folding them into the sauce until every piece is well coated.
Prepare the collard green leaves by using a paring knife to shave down the thickest part of the center stem so the leaf lies flat.
Lay the leaves on a clean surface and divide the buffalo chicken mixture evenly into the center of each leaf.
Top the chicken with thin slices of avocado.
Fold the sides of the leaf inward and roll tightly from the bottom up, securing with a toothpick if necessary.
Slice each wrap in half diagonally and serve immediately.