YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wraps
Sautéed chicken breast tossed in zesty buffalo sauce and creamy Greek yogurt ranch, wrapped in a warm tortilla with crisp, refreshing romaine lettuce.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
0.25 cup plain Greek yogurt
1 tbsp buffalo sauce
0.5 tsp garlic powder
0.5 tsp onion powder
1 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
1 cup romaine lettuce
0.25 cup red onion
1 tsp avocado oil
PREPARATION
Season the chicken breast with sea salt and black pepper on both sides.
Heat avocado oil in a medium skillet over medium-high heat.
Add the chicken to the skillet and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F.
While the chicken cooks, prepare the clean ranch dressing by whisking together the Greek yogurt, garlic powder, onion powder, and dried dill in a small bowl.
Once the chicken is cooked, remove it from the pan and let it rest for 3 minutes before dicing it into bite-sized cubes.
In a mixing bowl, toss the diced chicken with the buffalo sauce until evenly coated.
Warm the whole wheat tortilla in a dry pan for 30 seconds to make it pliable.
Lay the tortilla flat and spread the Greek yogurt ranch across the center.
Layer the shredded romaine lettuce, diced red onion, and buffalo chicken on top of the ranch.
Fold in the sides of the tortilla and roll it up tightly to serve.