YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Pan-seared chicken breast tossed in a zesty buffalo sauce and wrapped in a whole-wheat tortilla with creamy, herb-flecked Greek yogurt ranch and crisp fresh vegetables.
INGREDIENTS
5 oz chicken breast
1 medium whole-wheat tortilla
0.25 cup nonfat Greek yogurt
1 tsp ghee
2 tbsp buffalo hot sauce
1 cup romaine lettuce
0.25 cup shredded carrots
0.25 cup diced celery
0.25 whole avocado
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
Season the chicken breast evenly on both sides with sea salt and black pepper.
Heat the ghee in a medium skillet over medium-high heat and sear the chicken for 5-7 minutes per side until golden brown and cooked through.
While the chicken cooks, whisk together the nonfat Greek yogurt, garlic powder, onion powder, and dried dill in a small bowl to create the ranch dressing.
Remove the chicken from the pan, let it rest for 2 minutes, then dice it into bite-sized cubes.
Toss the diced chicken in a bowl with the buffalo hot sauce until every piece is thoroughly coated.
Lay the whole-wheat tortilla flat and layer the romaine lettuce, shredded carrots, diced celery, and sliced avocado in the center.
Top the vegetables with the buffalo chicken and drizzle the Greek yogurt ranch over the filling.
Fold in the sides of the tortilla and roll it up tightly to serve.