YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken & Celery Wrap
Tender poached chicken tossed in zesty buffalo sauce and creamy Greek yogurt ranch, wrapped in a soft tortilla with crisp, refreshing celery.
INGREDIENTS
4 oz Chicken breast
1 medium Whole wheat tortilla
0.5 cup Celery
0.25 cup Plain Greek yogurt
2 tbsp Buffalo hot sauce
0.25 whole Avocado
0.25 tsp Garlic powder
0.25 tsp Dried dill
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Cook the chicken breast by poaching or grilling until the internal temperature reaches 165°F, then shred or dice it finely.
In a small bowl, whisk together the Greek yogurt, buffalo sauce, garlic powder, dried dill, onion powder, sea salt, and black pepper to create a clean ranch-buffalo dressing.
Combine the cooked chicken and diced celery in a mixing bowl, then fold in the dressing until everything is well-coated.
Lay the tortilla flat and spread the mashed avocado across the center as a creamy base.
Spoon the buffalo chicken mixture over the avocado, roll the tortilla tightly, and slice in half to serve.