YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Pan-seared chicken breast tossed in zesty buffalo sauce and tucked into a warm tortilla with a cooling, creamy Greek yogurt ranch and crisp garden vegetables.
INGREDIENTS
5 oz Chicken breast
1 tsp Olive oil
1 medium Whole wheat tortilla
0.25 cup Plain Greek yogurt
1 tbsp Buffalo hot sauce
0.25 tsp Garlic powder
0.25 tsp Dried dill
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
1 cup Shredded romaine lettuce
0.25 cup Diced tomatoes
2 tbsp Sliced red onion
PREPARATION
Season the chicken breast strips with sea salt and black pepper.
Heat the olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, approximately 6 to 8 minutes.
In a small mixing bowl, whisk together the Greek yogurt, garlic powder, dried dill, and onion powder to create a clean, high-protein ranch dressing.
Place the cooked chicken in a separate bowl and toss thoroughly with the buffalo hot sauce until every piece is coated.
Warm the whole wheat tortilla in the skillet for 30 seconds until pliable.
Spread the prepared Greek yogurt ranch down the center of the tortilla.
Layer the shredded romaine lettuce, diced tomatoes, and sliced red onion over the ranch.
Top with the buffalo chicken strips, then fold in the sides and roll the tortilla tightly into a wrap.