Buffalo Ranch Chicken Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Buffalo Ranch Chicken Wrap

Pan-seared chicken tossed in a zesty buffalo glaze and tucked into a warm tortilla with cool, creamy ranch and crisp garden vegetables.

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NUTRITION

507kcal
Protein
52.5g
Fat
19.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 tsp Ghee

1 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

1 tsp Lemon juice

1 medium Whole wheat tortilla

1 cup Shredded romaine lettuce

0.25 cup Diced tomatoes

0.25 whole Avocado

0.13 tsp Sea salt

0.13 tsp Black pepper

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PREPARATION

  • 1

    Season the chicken breast evenly with sea salt and black pepper.

  • 2

    Heat the ghee in a medium skillet over medium-high heat until shimmering.

  • 3

    Add the chicken to the skillet and cook for 5-7 minutes, turning once, until golden brown and cooked through.

  • 4

    While the chicken cooks, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice in a small bowl to create the ranch dressing.

  • 5

    Remove the cooked chicken from the heat and toss it in a small bowl with the buffalo hot sauce until thoroughly coated.

  • 6

    Briefly warm the whole wheat tortilla in the skillet for about 30 seconds to make it pliable.

  • 7

    Layer the shredded romaine, diced tomatoes, sliced avocado, and buffalo chicken in the center of the tortilla.

  • 8

    Drizzle the homemade ranch dressing over the filling, fold in the sides of the tortilla, and roll it up tightly to serve.

Buffalo Ranch Chicken Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Buffalo Ranch Chicken Wrap

Pan-seared chicken tossed in a zesty buffalo glaze and tucked into a warm tortilla with cool, creamy ranch and crisp garden vegetables.

NUTRITION

507kcal
Protein
52.5g
Fat
19.9g
Carbs
31.1g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Chicken breast

1 tsp Ghee

1 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

1 tsp Lemon juice

1 medium Whole wheat tortilla

1 cup Shredded romaine lettuce

0.25 cup Diced tomatoes

0.25 whole Avocado

0.13 tsp Sea salt

0.13 tsp Black pepper

PREPARATION

  • 1

    Season the chicken breast evenly with sea salt and black pepper.

  • 2

    Heat the ghee in a medium skillet over medium-high heat until shimmering.

  • 3

    Add the chicken to the skillet and cook for 5-7 minutes, turning once, until golden brown and cooked through.

  • 4

    While the chicken cooks, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, and lemon juice in a small bowl to create the ranch dressing.

  • 5

    Remove the cooked chicken from the heat and toss it in a small bowl with the buffalo hot sauce until thoroughly coated.

  • 6

    Briefly warm the whole wheat tortilla in the skillet for about 30 seconds to make it pliable.

  • 7

    Layer the shredded romaine, diced tomatoes, sliced avocado, and buffalo chicken in the center of the tortilla.

  • 8

    Drizzle the homemade ranch dressing over the filling, fold in the sides of the tortilla, and roll it up tightly to serve.