YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in spicy buffalo sauce and creamy Greek yogurt ranch, wrapped in a warm tortilla with crisp lettuce and buttery avocado.
INGREDIENTS
5 oz Chicken breast
1 medium Whole wheat tortilla
0.25 cup Plain Greek yogurt
1 tbsp Buffalo sauce
0.25 whole Avocado
1 cup Romaine lettuce
0.25 cup Cherry tomatoes
1 tsp Olive oil
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
Slice the chicken breast into bite-sized strips and season lightly with a pinch of salt and pepper.
Heat the olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6-8 minutes.
In a small bowl, whisk together the Greek yogurt, garlic powder, onion powder, dried dill, sea salt, and black pepper to create a clean ranch dressing.
Toss the cooked chicken strips in the buffalo sauce until every piece is evenly coated.
Lay the whole wheat tortilla flat and spread the prepared Greek yogurt ranch dressing across the center.
Layer the chopped romaine lettuce, sliced cherry tomatoes, and avocado slices over the ranch.
Add the buffalo chicken strips on top of the vegetables.
Fold in the sides of the tortilla and roll it up tightly to secure the filling before slicing in half and serving.