YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Salad Wrap
Poached chicken breast tossed in a zesty buffalo-yogurt sauce and wrapped in a soft tortilla with crisp celery for a satisfying crunch.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
0.25 cup nonfat plain Greek yogurt
1 tbsp buffalo sauce
0.25 cup celery
1 tbsp red onion
0.5 cup romaine lettuce
0.25 tsp garlic powder
0.25 tsp dried dill
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Place the chicken breast in a pot of simmering water and cook for 12 to 15 minutes until fully cooked through, then remove and shred or dice finely.
In a medium mixing bowl, whisk together the Greek yogurt, buffalo sauce, garlic powder, dried dill, sea salt, and black pepper until smooth.
Finely dice the celery and red onion, then add them to the bowl with the dressing and the cooked chicken, stirring until well combined.
Lay the whole wheat tortilla flat on a clean surface and layer the romaine lettuce across the center.
Spoon the buffalo chicken salad mixture over the lettuce.
Fold in the sides of the tortilla and roll it up tightly from the bottom to secure the filling.