YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in buffalo sauce and wrapped in a whole wheat tortilla with crisp veggies and a creamy Greek yogurt ranch.
INGREDIENTS
4 oz Chicken breast
0.25 tbsp Avocado oil
1 tbsp Buffalo sauce
1 large Whole wheat tortilla
1 cup Romaine lettuce
0.25 cup Shredded carrots
0.25 cup Diced celery
2 tbsp Plain Greek yogurt
0.5 tsp Lemon juice
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
PREPARATION
1. Slice the chicken breast into bite-sized strips and season with half of the sea salt and black pepper.
2. Heat the avocado oil in a medium skillet over medium-high heat until shimmering.
3. Add the chicken to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
4. In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, dried dill, onion powder, and the remaining salt and pepper to create a clean ranch dressing.
5. Remove the skillet from heat and toss the cooked chicken with the buffalo sauce until well coated.
6. Lay the whole wheat tortilla flat and layer with romaine lettuce, shredded carrots, and diced celery.
7. Top the vegetables with the buffalo chicken and drizzle the homemade ranch dressing over the top.
8. Fold in the sides and roll the tortilla tightly into a wrap, slicing diagonally to serve.