YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in spicy buffalo sauce and creamy Greek yogurt ranch, tucked into a warm tortilla with crisp, refreshing romaine lettuce.
INGREDIENTS
5 oz chicken breast
0.5 tbsp olive oil
2 tbsp buffalo sauce
0.25 cup plain Greek yogurt
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
1 medium whole wheat tortilla
1 cup romaine lettuce
0.25 cup cherry tomatoes
PREPARATION
Dice the chicken breast into small bite-sized pieces and season with a pinch of the sea salt and black pepper.
Heat the olive oil in a medium skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
While the chicken cooks, prepare the clean ranch by whisking together the Greek yogurt, garlic powder, onion powder, dried dill, and the remaining salt and pepper in a small bowl.
Once the chicken is finished, remove the skillet from the heat and toss the chicken directly in the buffalo sauce until every piece is well coated.
Lightly toast the whole wheat tortilla in a dry pan for 30 seconds per side until warm and pliable.
Assemble the wrap by layering the shredded romaine lettuce and halved cherry tomatoes in the center of the tortilla.
Place the buffalo chicken over the vegetables and drizzle with the homemade Greek yogurt ranch.
Fold in the sides of the tortilla and roll tightly to secure the filling before slicing in half.