YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in a zesty buffalo sauce and tucked into a warm tortilla with creamy Greek yogurt ranch and crisp, refreshing lettuce.
INGREDIENTS
5 oz chicken breast
1 tsp ghee
2 tbsp buffalo hot sauce
0.25 cup non-fat Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 medium whole wheat tortilla
1 cup romaine lettuce
0.25 whole avocado
2 tbsp red onion
PREPARATION
Slice the chicken breast into bite-sized strips and season with 0.125 tsp sea salt and 0.25 tsp black pepper.
Heat the ghee in a skillet over medium-high heat and sauté the chicken until golden brown and fully cooked through.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and the remaining 0.125 tsp sea salt to create a clean ranch dressing.
Transfer the cooked chicken to a bowl and toss thoroughly with the buffalo hot sauce until every piece is evenly coated.
Warm the whole wheat tortilla in a dry pan for 30 seconds per side until soft and pliable.
Assemble the wrap by layering the shredded romaine lettuce, buffalo chicken, sliced avocado, and diced red onion in the center of the tortilla.
Drizzle the prepared Greek yogurt ranch over the fillings, fold in the sides, and roll the tortilla tightly to serve.