YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Salad Wrap
Shredded chicken breast tossed in a zesty buffalo-yogurt sauce and wrapped in a soft tortilla with crisp celery and creamy avocado.
INGREDIENTS
5 oz cooked chicken breast
0.25 cup nonfat Greek yogurt
1 tbsp buffalo hot sauce
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup diced celery
2 tbsp diced red onion
1 medium whole wheat tortilla
0.25 whole avocado
0.5 cup shredded romaine lettuce
PREPARATION
In a medium mixing bowl, whisk together the nonfat Greek yogurt, buffalo hot sauce, dried dill, garlic powder, onion powder, sea salt, and black pepper until the dressing is smooth and creamy.
Add the shredded cooked chicken breast, diced celery, and diced red onion to the bowl, folding them into the buffalo ranch dressing until every piece is thoroughly coated.
Place the whole wheat tortilla on a flat surface and arrange the sliced avocado in a single layer across the center.
Layer the shredded romaine lettuce on top of the avocado to provide a fresh, crunchy base for the chicken salad.
Scoop the buffalo chicken mixture onto the lettuce and spread it evenly along the middle of the tortilla.
Fold the left and right sides of the tortilla inward, then roll it tightly from the bottom up to secure the filling.
Slice the wrap diagonally with a sharp knife and serve immediately.