YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Salad Wrap
Shredded chicken tossed in zesty buffalo sauce and creamy Greek yogurt ranch, tucked into a soft tortilla with crisp, refreshing vegetables.
INGREDIENTS
5 oz cooked chicken breast
1 medium whole wheat tortilla
2 tbsp buffalo sauce
0.25 cup non-fat Greek yogurt
0.5 tsp dried dill
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.25 cup shredded carrots
0.25 cup diced celery
1 cup shredded romaine lettuce
0.25 whole avocado
PREPARATION
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, sea salt, and black pepper to create the clean ranch dressing.
In a separate bowl, combine the shredded cooked chicken breast with the buffalo sauce, stirring until every piece is well coated.
Lay the whole wheat tortilla flat on a clean surface and spread the prepared ranch dressing across the center.
Layer the buffalo chicken, shredded carrots, diced celery, and romaine lettuce on top of the ranch dressing.
Add the sliced avocado over the vegetables for a boost of healthy fats.
Fold in the sides of the tortilla and roll it up tightly from the bottom to secure the filling.
Slice the wrap in half diagonally and serve immediately while the vegetables are crisp.