YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Tender chicken breast sautéed in spicy buffalo sauce and wrapped in a soft tortilla with a cool, creamy Greek yogurt ranch and crisp, refreshing celery.
INGREDIENTS
5 oz Chicken breast
1 tsp Avocado oil
1 tbsp Buffalo hot sauce
1 tsp Ghee
1 medium Whole wheat tortilla
2 tbsp Plain Greek yogurt
0.25 tsp Dried dill
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.25 cup Shredded romaine lettuce
2 tbsp Diced celery
2 tbsp Shredded carrots
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Cut the chicken breast into small, bite-sized cubes and season with sea salt and black pepper.
Heat avocado oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes.
In a small saucepan or microwave-safe dish, melt the ghee and whisk in the buffalo hot sauce until emulsified.
Pour the buffalo sauce mixture over the cooked chicken in the skillet, tossing well to coat every piece.
In a small bowl, whisk together the Greek yogurt, dried dill, garlic powder, and onion powder to create a clean-eating ranch dressing.
Warm the tortilla slightly in a dry pan to make it pliable.
Spread the Greek yogurt ranch onto the center of the tortilla, then layer the shredded romaine, diced celery, and shredded carrots.
Top with the buffalo chicken, fold in the sides, and roll tightly into a wrap.