YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in zesty buffalo sauce and drizzled with creamy Greek yogurt ranch, tucked into a warm grain-free tortilla for a satisfyingly spicy bite.
INGREDIENTS
5 oz chicken breast
0.5 tsp avocado oil
0.5 medium almond flour tortilla
2 tbsp buffalo sauce
2 tbsp plain Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.5 cup shredded romaine lettuce
0.25 cup shredded carrots
0.13 whole avocado
PREPARATION
Dice the chicken breast into small cubes.
Heat avocado oil in a skillet over medium-high heat and sauté the chicken until fully cooked and lightly browned.
In a small mixing bowl, combine the Greek yogurt, dried dill, garlic powder, onion powder, and sea salt to create a clean ranch dressing.
Transfer the cooked chicken to a bowl and toss with the buffalo sauce until every piece is well coated.
Warm the almond flour tortilla in a dry pan for 30 seconds per side until pliable.
Layer the shredded romaine lettuce and carrots in the center of the tortilla.
Add the buffalo chicken and sliced avocado on top of the vegetables.
Drizzle with the prepared ranch dressing, fold in the sides, and roll tightly into a wrap.