YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Salad Wraps
Shredded chicken breast tossed in a zesty buffalo-ranch dressing and wrapped in a soft whole wheat tortilla with crisp, refreshing vegetables.
INGREDIENTS
5 oz cooked chicken breast
1 medium whole wheat tortilla
0.25 cup non-fat Greek yogurt
1 tbsp avocado oil mayonnaise
2 tbsp buffalo hot sauce
0.25 cup diced celery
2 tbsp diced red onion
0.25 cup shredded carrots
1 cup chopped romaine lettuce
0.5 tsp garlic powder
0.5 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, buffalo hot sauce, garlic powder, dried dill, sea salt, and black pepper until the dressing is smooth and well combined.
Add the shredded cooked chicken breast, diced celery, and diced red onion to the bowl.
Fold the ingredients together until the chicken and vegetables are evenly coated in the buffalo ranch dressing.
Lay the whole wheat tortilla flat on a clean work surface.
Layer the chopped romaine lettuce and shredded carrots in the center of the tortilla.
Top the vegetables with the buffalo chicken salad mixture.
Fold in the sides of the tortilla and roll it up tightly from the bottom to secure the filling.
Slice the wrap in half diagonally and serve immediately.