YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in zesty buffalo sauce and creamy Greek yogurt ranch, wrapped with crisp vegetables for a satisfying crunch in every bite.
INGREDIENTS
5 oz Chicken breast
1 medium Whole wheat tortilla
1 tbsp Buffalo sauce
0.25 cup Plain Greek yogurt
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 tsp Dried dill
0.25 cup Romaine lettuce
2 tbsp Celery
2 tbsp Carrots
0.25 whole Avocado
1 tsp Olive oil
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Pat the chicken breast dry and season both sides with sea salt and black pepper.
Heat the olive oil in a medium skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 165°F.
Remove the chicken from the skillet and let it rest for 3 minutes before cutting into bite-sized cubes.
In a small mixing bowl, combine the Greek yogurt, garlic powder, onion powder, and dried dill to create a clean-ingredient ranch dressing.
In a separate bowl, toss the cubed chicken with the buffalo sauce until evenly coated.
Lay the whole wheat tortilla flat on a clean surface. Spread the Greek yogurt ranch across the center of the tortilla.
Layer the shredded romaine lettuce, diced celery, shredded carrots, and sliced avocado over the ranch.
Top the vegetables with the buffalo chicken cubes.
Fold in the sides of the tortilla and roll it up tightly from the bottom to form a wrap. Slice in half diagonally and serve immediately.