YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Pan-seared chicken breast tossed in zesty buffalo sauce and wrapped in a warm tortilla with a cool, creamy Greek yogurt ranch and crisp, refreshing vegetables.
INGREDIENTS
5 oz chicken breast
0.5 tbsp avocado oil
1 medium whole wheat tortilla
2 tbsp plain Greek yogurt
1 tbsp buffalo sauce
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.5 cup romaine lettuce
0.25 cup tomato
0.25 cup cucumber
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Dice the chicken breast into bite-sized pieces and season evenly with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
In a small mixing bowl, combine the Greek yogurt, garlic powder, onion powder, and dried dill to create a clean, high-protein ranch dressing.
Once the chicken is finished cooking, remove the pan from heat and toss the chicken in the buffalo sauce until thoroughly coated.
Warm the tortilla in a dry pan for 30 seconds per side until pliable.
Lay the tortilla flat and spread the prepared Greek yogurt ranch across the center.
Layer the shredded romaine lettuce, diced tomatoes, and diced cucumbers over the ranch.
Top with the buffalo chicken pieces, fold in the sides of the tortilla, and roll tightly to serve.