YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Ranch Wraps
Shredded chicken tossed in zesty buffalo sauce and creamy Greek yogurt ranch, wrapped in a warm tortilla with crisp romaine and crunchy celery.
INGREDIENTS
5 oz Chicken breast, cooked and shredded
1 medium Whole wheat tortilla
2 tbsp Buffalo sauce
0.25 cup Plain Greek yogurt
0.5 tsp Dried dill
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 cup Romaine lettuce, shredded
0.25 cup Celery, diced
0.13 whole Avocado
PREPARATION
In a small mixing bowl, whisk together the plain Greek yogurt, dried dill, garlic powder, sea salt, and black pepper until the dressing is smooth and well-combined.
Place the shredded chicken in a separate bowl and pour the buffalo sauce over it, tossing thoroughly to ensure every piece is evenly coated.
Lay the whole wheat tortilla on a flat surface and spread the prepared Greek yogurt ranch across the center, leaving about an inch of space at the edges.
Layer the shredded romaine lettuce and diced celery over the ranch to provide a fresh, crisp texture.
Top the vegetables with the buffalo-coated chicken and the slices of avocado.
Fold the left and right sides of the tortilla inward, then roll it tightly from the bottom up to secure the filling.
Optional: Heat a non-stick skillet over medium heat and toast the wrap for 1 minute on each side until the exterior is lightly golden and warm.