YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Tender chicken breast sautéed in spicy buffalo sauce and wrapped with crisp romaine and a creamy, herb-flecked Greek yogurt ranch.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
0.25 cup nonfat Greek yogurt
1 tbsp buffalo sauce
1 tsp avocado oil
1 cup romaine lettuce
0.25 cup celery
0.25 cup tomato
0.25 tsp garlic powder
0.25 tsp dried dill
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
In a small bowl, whisk together the Greek yogurt, garlic powder, dried dill, sea salt, and black pepper to create a clean, high-protein ranch dressing.
Slice the chicken breast into bite-sized strips and season lightly with a tiny pinch of sea salt.
Heat the avocado oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6 to 8 minutes.
Remove the skillet from heat and toss the cooked chicken in the buffalo sauce until every piece is thoroughly coated.
Lay the whole wheat tortilla flat and spread a generous layer of the prepared Greek yogurt ranch across the center.
Layer the shredded romaine lettuce, diced celery, and diced tomatoes over the ranch.
Top with the buffalo chicken strips, then fold in the sides and roll the tortilla tightly to form a secure wrap.