YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and creamy Greek yogurt ranch, wrapped in a whole grain tortilla with crisp, refreshing romaine lettuce.
INGREDIENTS
5 oz chicken breast
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
2 tbsp buffalo sauce
2 tbsp plain Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
1 large whole wheat tortilla
1 cup romaine lettuce
0.5 medium tomato
2 tbsp red onion
PREPARATION
Slice the chicken breast into thin strips and season evenly with sea salt and black pepper.
Heat olive oil in a non-stick skillet over medium-high heat. Add the chicken and sauté for 6-8 minutes until golden brown and cooked through.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder to create a clean, high-protein ranch dressing.
Once the chicken is finished cooking, remove the skillet from heat and toss the chicken strips in the buffalo sauce until well coated.
Warm the whole wheat tortilla slightly in a dry pan or microwave for 10 seconds to make it pliable.
Layer the shredded romaine lettuce, diced tomato, and sliced red onion in the center of the tortilla.
Place the buffalo chicken on top of the vegetables and drizzle with the prepared Greek yogurt ranch.
Fold in the sides of the tortilla and roll tightly to secure the filling before slicing in half to serve.