YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in zesty buffalo sauce and wrapped with crisp garden vegetables and a creamy Greek yogurt ranch.
INGREDIENTS
4 oz Chicken breast
0.5 tbsp Olive oil
1 medium Whole wheat tortilla
1 cup Romaine lettuce
0.25 cup Carrots
0.25 cup Celery
0.25 whole Avocado
2 tbsp Buffalo sauce
0.25 cup Greek yogurt
0.25 tsp Garlic powder
0.25 tsp Dried dill
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Season the chicken breast evenly with sea salt, black pepper, and garlic powder.
Heat olive oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
In a small bowl, whisk together the Greek yogurt and dried dill with a teaspoon of water to create a smooth ranch dressing.
Slice the cooked chicken into thin strips and toss them in the buffalo sauce until well coated.
Lay the tortilla flat and layer the romaine lettuce, shredded carrots, diced celery, and avocado slices in the center.
Top the vegetables with the sauced chicken and drizzle with the prepared Greek yogurt ranch.
Fold the sides of the tortilla inward and roll tightly from the bottom to secure the wrap.