YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wraps
Sautéed chicken breast tossed in zesty buffalo sauce and tucked into a whole grain wrap with crisp romaine and a creamy, herb-flecked yogurt ranch.
INGREDIENTS
5 oz Chicken breast
1 medium Whole wheat tortilla
2 tbsp Buffalo sauce
0.25 cup Plain Greek yogurt
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Dried dill
1 cup Romaine lettuce
0.25 cup Shredded carrots
0.25 cup Diced celery
1 tsp Avocado oil
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Cut the chicken breast into bite-sized cubes and season with sea salt and black pepper.
Heat avocado oil in a skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.
In a small bowl, whisk together the Greek yogurt, garlic powder, onion powder, and dried dill to create a clean ranch dressing.
Once the chicken is cooked, remove from heat and toss thoroughly in the buffalo sauce until every piece is coated.
Warm the whole wheat tortilla slightly in a dry pan to make it pliable.
Layer the shredded romaine, carrots, and celery in the center of the tortilla.
Top the vegetables with the buffalo chicken and drizzle the yogurt ranch over the top.
Fold in the sides and roll the tortilla tightly into a wrap, then slice in half to serve.