YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Salad Wrap
Sautéed chicken breast tossed in zesty buffalo sauce and creamy Greek yogurt ranch, tucked into a soft whole wheat tortilla with crisp celery and buttery avocado.
INGREDIENTS
5 oz chicken breast
1 tbsp buffalo sauce
2 tbsp plain Greek yogurt
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.25 cup diced celery
0.5 cup shredded romaine lettuce
0.25 whole avocado
1 medium whole wheat tortilla
1 tsp olive oil
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Season the chicken breast evenly with the sea salt and black pepper.
Heat the olive oil in a medium skillet over medium heat and cook the chicken until golden brown and cooked through, approximately 6 minutes per side.
While the chicken is cooking, whisk together the Greek yogurt, buffalo sauce, garlic powder, onion powder, and dried dill in a small mixing bowl to create the ranch dressing.
Once the chicken is finished, let it rest for a few minutes before dicing it into small cubes.
In a medium bowl, toss the diced chicken and celery with the prepared buffalo ranch dressing until well coated.
Lay the whole wheat tortilla flat on a clean surface and layer the shredded romaine and sliced avocado in the center.
Top the greens with the buffalo chicken mixture.
Fold in the sides of the tortilla and roll it up tightly from the bottom to secure the wrap.