YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Pan-seared chicken breast tossed in spicy buffalo sauce and wrapped in a whole grain tortilla with crunchy vegetables and creamy Greek yogurt ranch.
INGREDIENTS
5 oz chicken breast
1 medium whole grain tortilla
2 tbsp buffalo sauce
2 tbsp plain nonfat Greek yogurt
0.25 tsp garlic powder
0.25 tsp dried dill
0.25 whole avocado
1 cup romaine lettuce
0.25 cup shredded carrots
0.25 cup diced celery
1 tsp olive oil
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Season the chicken breast with sea salt and black pepper on both sides.
Heat the olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 5-6 minutes per side.
Remove the chicken from the heat, let it rest for 2 minutes, then dice it into bite-sized pieces.
In a mixing bowl, toss the diced chicken with the buffalo sauce until evenly coated.
In a small separate bowl, stir together the Greek yogurt, garlic powder, and dried dill to create a clean-eating ranch dressing.
Lay the whole grain tortilla flat and mash the avocado onto the center as a base layer.
Top the avocado with romaine lettuce, shredded carrots, and diced celery.
Add the buffalo chicken pieces and drizzle with the prepared Greek yogurt ranch.
Fold in the sides of the tortilla and roll it up tightly to secure the filling.