YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Ranch Wrap
Sautéed chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with a creamy, herb-infused Greek yogurt ranch and crunchy, fresh celery.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
0.25 cup plain Greek yogurt
1 tbsp buffalo sauce
1 tsp olive oil
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
1 cup romaine lettuce
0.25 cup sliced celery
PREPARATION
Dice the chicken breast into bite-sized half-inch pieces and season with a pinch of the sea salt and black pepper.
In a small bowl, whisk together the Greek yogurt, garlic powder, onion powder, dried dill, and the remaining salt and pepper to create a clean ranch dressing.
Heat the olive oil in a non-stick skillet over medium-high heat. Add the chicken and sauté for 5-7 minutes until golden brown and cooked through.
Reduce the heat to low, pour the buffalo sauce over the chicken, and toss until every piece is thoroughly coated and the sauce is warm.
Warm the tortilla in a dry pan for 30 seconds per side until pliable.
Spread the Greek yogurt ranch across the center of the tortilla, then layer on the shredded romaine lettuce and sliced celery.
Top with the buffalo chicken, fold in the sides, and roll tightly into a wrap. Slice diagonally and serve immediately.