YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in zesty buffalo sauce and creamy Greek yogurt ranch, wrapped in a warm tortilla with crisp, refreshing vegetables.
INGREDIENTS
5 oz Chicken breast
1 medium Whole wheat tortilla
0.25 cup Non-fat Greek yogurt
2 tbsp Buffalo hot sauce
0.25 whole Avocado
1 cup Romaine lettuce
0.25 cup Cherry tomatoes
1 stalk Celery
0.25 tsp Garlic powder
0.25 tsp Dried dill
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tsp Avocado oil
PREPARATION
Dice the chicken breast into bite-sized pieces and season with half of the sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
In a small mixing bowl, whisk together the Greek yogurt, buffalo hot sauce, garlic powder, and dried dill to create a clean ranch-style buffalo dressing.
Finely chop the romaine lettuce, slice the cherry tomatoes in half, and thinly dice the celery stalk.
Transfer the cooked chicken to the bowl with the buffalo ranch sauce and toss until every piece is thoroughly coated.
Warm the whole wheat tortilla in a dry pan for 30 seconds until soft and pliable.
Layer the chopped lettuce, tomatoes, celery, and sliced avocado onto the center of the tortilla.
Top the vegetables with the buffalo chicken and fold the sides in, rolling the tortilla tightly to secure the wrap.