YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Wrap with Fresh Slaw
A wholesome take on the classic buffalo wrap featuring tender shredded chicken breast tossed in a spicy sauce, wrapped in a soft whole grain tortilla with crisp lettuce, crunchy celery slaw, and a light yogurt-based ranch drizzle
INGREDIENTS
5 oz boneless, skinless chicken breast
1 large whole wheat tortilla
2 tablespoons buffalo sauce
2 tablespoons plain nonfat Greek yogurt
1 celery stalk, thinly sliced
1/4 cup shredded carrots
1 cup romaine lettuce, chopped
1 teaspoon ranch seasoning
PREPARATION
Season chicken breast with salt and pepper.
Cook chicken breast in a non-stick pan over medium heat for 5-7 minutes per side until internal temperature reaches 165°F.
Let chicken rest for 5 minutes, then shred using two forks.
In a small bowl, toss shredded chicken with buffalo sauce until well coated.
Make the slaw by combining sliced celery and shredded carrots in a small bowl.
Prepare the yogurt ranch by mixing Greek yogurt with ranch seasoning.
Warm the tortilla slightly to make it more pliable.
Layer the tortilla with chopped romaine lettuce.
Add the buffalo chicken on top of the lettuce.
Top with celery-carrot slaw.
Drizzle with the yogurt ranch mixture.
Roll the wrap tightly, tucking in the sides as you go.
Optional: Return wrapped tortilla to the pan and cook for 1-2 minutes per side until lightly crispy.