YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Salad Wrap
Shredded chicken tossed in zesty buffalo sauce and creamy Greek yogurt ranch, wrapped in a whole wheat tortilla with crisp, refreshing celery and carrots.
INGREDIENTS
5 oz Cooked chicken breast
1 medium Whole wheat tortilla
0.25 cup Non-fat Greek yogurt
1 tbsp Buffalo sauce
1 tsp Avocado oil mayonnaise
0.25 cup Diced celery
0.25 cup Shredded carrots
0.5 cup Chopped romaine lettuce
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Dried dill
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
In a small mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, garlic powder, onion powder, dried dill, sea salt, and black pepper to create a clean ranch dressing.
In a separate medium bowl, combine the shredded cooked chicken breast with the buffalo sauce until every piece is thoroughly coated.
Stir the prepared ranch dressing, diced celery, and shredded carrots into the buffalo chicken mixture until well combined.
Lay the whole wheat tortilla flat on a clean surface and arrange the chopped romaine lettuce in the center.
Spoon the buffalo chicken salad mixture evenly over the bed of lettuce.
Fold in the left and right sides of the tortilla, then roll it up tightly from the bottom to the top to secure the filling.
Slice the wrap in half diagonally and serve immediately while the vegetables are still crunchy.