YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Pan-seared chicken breast tossed in a zesty buffalo sauce and wrapped in a warm tortilla with crisp vegetables and a creamy Greek yogurt ranch.
INGREDIENTS
5.5 oz chicken breast
1 tsp ghee
2 tbsp buffalo hot sauce
2 tbsp plain Greek yogurt
0.5 tsp dried dill
0.5 tsp garlic powder
1 tsp lemon juice
1 large whole wheat tortilla
1 cup romaine lettuce
0.25 cup carrots
0.25 cup cucumber
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Season the chicken breast with sea salt and black pepper.
Heat the ghee in a skillet over medium-high heat and sear the chicken until golden brown and cooked through, about 6 minutes per side.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, and lemon juice to create the ranch dressing.
Once the chicken is cooked, dice it into bite-sized pieces and toss it in a bowl with the buffalo hot sauce until fully coated.
Warm the tortilla in a dry pan for 30 seconds until soft and pliable.
Assemble the wrap by layering the shredded romaine, carrots, and cucumber in the center of the tortilla.
Top the vegetables with the buffalo chicken and drizzle with the prepared Greek yogurt ranch.
Fold in the sides of the tortilla and roll tightly to serve.