YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with crunchy vegetables and creamy Greek yogurt ranch.
INGREDIENTS
5 oz Chicken breast
1 medium Whole wheat tortilla
2 tbsp Buffalo sauce
2 tbsp Plain Greek yogurt
0.5 tsp Garlic powder
0.5 tsp Dried dill
1 tsp Apple cider vinegar
0.25 whole Avocado
1 cup Romaine lettuce
0.25 cup Carrots
0.25 cup Celery
1 tsp Avocado oil
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sauté for 6-8 minutes until cooked through and golden brown.
In a small mixing bowl, whisk together the Greek yogurt, garlic powder, dried dill, and apple cider vinegar until smooth to create the ranch dressing.
Add the buffalo sauce to the skillet with the chicken, tossing well to coat every piece.
Briefly warm the tortilla in a separate dry pan for 30 seconds per side until soft and pliable.
Layer the shredded romaine, carrots, celery, and sliced avocado in the center of the tortilla.
Top the vegetables with the buffalo chicken and drizzle with the prepared Greek yogurt ranch.
Fold in the sides of the tortilla and roll it up tightly from the bottom to secure the filling.