YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Salad Wraps
Tender shredded chicken tossed in a zesty buffalo-yogurt sauce and tucked into a soft wrap with crisp, refreshing celery and creamy avocado.
INGREDIENTS
5 oz cooked chicken breast
0.25 cup nonfat Greek yogurt
2 tbsp buffalo hot sauce
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.25 cup celery
0.25 cup carrots
0.25 whole avocado
1 medium whole wheat tortilla
0.5 cup romaine lettuce
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, buffalo hot sauce, garlic powder, onion powder, dried dill, sea salt, and black pepper until the dressing is smooth and well combined.
Fold the shredded cooked chicken breast, diced celery, and shredded carrots into the buffalo ranch dressing until every piece is thoroughly coated.
Lay the whole wheat tortilla flat on a clean cutting board and spread the shredded romaine lettuce across the center of the wrap.
Spoon the buffalo chicken mixture over the bed of lettuce and top with the sliced avocado.
Fold the left and right sides of the tortilla toward the center, then roll it up tightly from the bottom to create a secure wrap.
Slice the wrap in half on a diagonal and serve immediately.