YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wraps
Sautéed chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with crunchy vegetables and a creamy, herb-flecked Greek yogurt ranch.
INGREDIENTS
5 oz chicken breast
1 tsp olive oil
1 tbsp buffalo sauce
2 tbsp plain Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 medium whole wheat tortilla
0.5 cup shredded romaine lettuce
0.25 cup shredded carrots
0.25 cup diced celery
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Dice the chicken breast into small cubes and season them with sea salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat and sauté the chicken until golden brown and fully cooked.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder to create a clean ranch dressing.
Transfer the cooked chicken to a bowl and toss it with the buffalo sauce until every piece is thoroughly coated.
Warm the whole wheat tortilla in a dry pan over medium heat for about 30 seconds on each side until pliable.
Place the shredded romaine lettuce, carrots, and celery in the center of the warm tortilla.
Top the vegetables with the buffalo chicken and drizzle the homemade Greek yogurt ranch over the top.
Fold in the sides of the tortilla and roll it up tightly into a wrap before slicing in half to serve.