YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Salad Wrap
Shredded chicken tossed in a zesty buffalo-yogurt sauce and wrapped in a whole grain tortilla with crisp romaine and crunchy celery.
INGREDIENTS
4 oz cooked chicken breast
1 large whole wheat tortilla
0.25 cup plain non-fat Greek yogurt
2 tbsp buffalo sauce
0.25 cup celery
1 tbsp green onions
0.5 tsp dried dill
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup romaine lettuce
PREPARATION
In a medium mixing bowl, whisk together the Greek yogurt, buffalo sauce, dried dill, garlic powder, sea salt, and black pepper until the dressing is smooth and well combined.
Add the shredded cooked chicken breast, finely diced celery, and sliced green onions to the bowl.
Stir the mixture thoroughly until the chicken and vegetables are evenly coated in the buffalo ranch dressing.
Lay the whole wheat tortilla flat on a clean work surface and distribute the shredded romaine lettuce across the center.
Spoon the buffalo chicken salad mixture over the bed of lettuce, leaving space at the edges for folding.
Fold in the left and right sides of the tortilla, then roll it up tightly from the bottom to create a secure wrap.
Slice the wrap in half diagonally and serve immediately while the lettuce is crisp.