YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Tender chicken breast sautéed in zesty buffalo sauce and wrapped with a creamy, herb-flecked Greek yogurt ranch and crisp vegetables.
INGREDIENTS
5 oz chicken breast
1 medium whole wheat tortilla
0.25 cup nonfat Greek yogurt
1 tbsp buffalo sauce
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried dill
0.25 tsp sea salt
0.25 tsp black pepper
1 cup romaine lettuce
0.25 cup carrots
0.25 cup celery
0.25 whole avocado
1 tsp extra virgin olive oil
PREPARATION
Dice the chicken breast into small bite-sized pieces.
Heat the olive oil in a non-stick skillet over medium heat.
Add the chicken to the pan and sauté for 6-8 minutes until golden brown and cooked through.
While the chicken cooks, whisk the Greek yogurt, garlic powder, onion powder, dried dill, sea salt, and black pepper in a small bowl to create the ranch.
Pour the buffalo sauce over the cooked chicken in the skillet and toss to coat thoroughly.
Warm the tortilla slightly in a dry pan for 15 seconds to make it more pliable.
Spread the prepared yogurt ranch in the center of the tortilla.
Top with shredded romaine lettuce, shredded carrots, diced celery, sliced avocado, and the buffalo chicken.
Fold the sides of the tortilla inward and roll tightly from the bottom up.
Slice the wrap diagonally and serve immediately.