YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in zesty buffalo sauce and creamy Greek yogurt ranch, tucked into a warm tortilla with crisp romaine and buttery avocado slices.
INGREDIENTS
5 oz Chicken breast
1 tsp Avocado oil
1 medium Whole grain tortilla
0.25 cup Non-fat Greek yogurt
1 tbsp Buffalo sauce
0.25 whole Avocado
1 cup Romaine lettuce
0.25 cup Cucumber
0.25 tsp Dried dill
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Dice the chicken breast into half-inch cubes and season evenly with sea salt and black pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat, then add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder to create the clean ranch base.
Once the chicken is finished cooking, remove from heat and toss in a clean bowl with the buffalo sauce until every piece is coated.
Warm the whole grain tortilla slightly in the skillet or microwave to make it pliable.
Spread the prepared yogurt ranch across the center of the tortilla, then layer on the chopped romaine, diced cucumber, and avocado slices.
Place the buffalo chicken on top of the vegetables, fold in the sides of the tortilla, and roll it up tightly to serve.