YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in a zesty buffalo sauce and wrapped in a warm tortilla with crisp romaine and a creamy, herb-infused Greek yogurt ranch.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
1 cup romaine lettuce
0.25 cup carrots
0.25 cup celery
2 tbsp buffalo hot sauce
1 tsp ghee
2 tbsp Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.
Heat ghee in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
In a small bowl, whisk together the buffalo hot sauce and the cooked chicken until every piece is well coated.
In another small bowl, combine Greek yogurt, dried dill, garlic powder, onion powder, lemon juice, and the remaining salt and pepper to create the ranch dressing.
Warm the tortilla in a dry pan for 30 seconds until pliable and soft.
Layer the shredded romaine, carrots, and celery in the center of the tortilla.
Top the vegetables with the buffalo chicken and drizzle with the homemade Greek yogurt ranch.
Fold in the sides of the tortilla and roll tightly to secure the filling before serving.