YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Ranch Wrap
Tender chicken breast sautéed in a zesty buffalo sauce and wrapped with crisp vegetables and a creamy, herb-infused Greek yogurt ranch.
INGREDIENTS
4 oz Chicken breast
1 medium Whole wheat tortilla
0.5 tbsp Ghee
2 tbsp Frank's RedHot sauce
2 tbsp Plain nonfat Greek yogurt
0.25 tsp Garlic powder
0.25 tsp Dried dill
0.25 tsp Onion powder
1 cup Shredded romaine lettuce
0.25 cup Diced tomatoes
0.25 cup Sliced cucumber
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat a non-stick 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 melted ghee and Frank's RedHot sauce to create the buffalo glaze.
Toss the cooked chicken in the buffalo sauce until every piece is thoroughly coated.
In a separate small bowl, combine the Greek yogurt, garlic powder, dried dill, and onion powder to make a clean ranch dressing.
Warm the whole wheat tortilla slightly in a dry pan to make it pliable.
Spread the Greek yogurt ranch across the center of the tortilla, then layer on the shredded romaine, diced tomatoes, and sliced cucumber.
Place the buffalo chicken on top of the vegetables, fold in the sides of the tortilla, and roll it up tightly to serve.