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 creamy, cooling Greek yogurt ranch drizzle.
INGREDIENTS
5 oz Chicken breast
1 medium Whole wheat tortilla
0.25 cup Nonfat Greek yogurt
2 tbsp Buffalo sauce
0.25 tsp Dried dill
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.5 cup Romaine lettuce
0.25 cup Tomato
0.5 oz Blue cheese crumbles
1 tsp Avocado oil
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Season the chicken breast evenly with sea salt and black pepper.
Heat the avocado oil in a medium skillet over medium-high heat until shimmering.
Cook the chicken breast for 5-6 minutes per side until golden brown and the internal temperature reaches 165 degrees Fahrenheit.
While the chicken is cooking, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder in a small bowl to create the ranch dressing.
Remove the chicken from the pan, let it rest for 2 minutes, then slice into thin strips.
Toss the chicken strips in the buffalo sauce until every piece is thoroughly coated.
Lay the tortilla flat and layer the center with shredded romaine lettuce and diced tomatoes.
Place the buffalo chicken on top of the vegetables and sprinkle with blue cheese crumbles.
Drizzle the prepared Greek yogurt ranch over the filling, fold in the sides of the tortilla, and roll tightly to serve.