YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in a zesty buffalo sauce and wrapped in a warm tortilla with crisp romaine and a cool, creamy Greek yogurt ranch.
INGREDIENTS
5 oz Chicken breast
1 medium Whole wheat tortilla
0.25 cup Nonfat Greek yogurt
1 tbsp Buffalo hot sauce
1 tsp Ghee
0.5 cup Romaine lettuce
0.13 cup Red onion
0.25 tsp Garlic powder
0.25 tsp Dried dill
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.
Heat the ghee in a skillet over medium-high heat. Add the chicken and sauté for 6-8 minutes until golden brown and cooked through.
While the chicken cooks, prepare the clean ranch by whisking the Greek yogurt, garlic powder, and dried dill in a small bowl until smooth.
Once the chicken is finished, remove the skillet from the heat and toss the chicken in the buffalo hot sauce until every piece is coated.
Warm the whole wheat tortilla in a dry pan for 30 seconds per side to make it pliable.
Lay the tortilla flat and spread the Greek yogurt ranch across the center, leaving a small border around the edges.
Top the ranch with shredded romaine lettuce, finely diced red onion, and the warm buffalo chicken.
Fold in the sides of the tortilla and roll it up tightly from the bottom to secure the filling.