YOUR SOLIN GENERATED RECIPE
Chicken Avocado Ranch Wraps
Pan-seared chicken breast and creamy avocado tucked into a soft tortilla with crisp lettuce and shredded carrots, finished with a zesty, herb-infused yogurt ranch.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
0.25 whole avocado
0.25 cup nonfat Greek yogurt
1 cup romaine lettuce
0.5 cup shredded carrots
1 tsp olive oil
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp lemon juice
PREPARATION
Season the chicken breast evenly with half of the sea salt and black pepper.
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and cooked through.
Remove the chicken from the pan, let it rest for 3 minutes, then slice into thin strips.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, garlic powder, onion powder, dried dill, and the remaining sea salt and pepper to create a clean ranch dressing.
Lay the whole wheat tortilla flat on a clean surface and spread the yogurt ranch dressing across the center.
Layer the romaine lettuce and shredded carrots over the dressing, then top with the sliced chicken and avocado.
Fold the sides of the tortilla inward and roll tightly from the bottom up to secure the filling.
Slice the wrap diagonally and serve immediately.