YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Wrap
Sautéed chicken breast tossed in spicy buffalo sauce and creamy herb ranch, wrapped in a whole grain tortilla with crisp, refreshing vegetables.
INGREDIENTS
5 oz chicken breast
1 tsp olive oil
1 medium whole wheat tortilla
2 tbsp plain Greek yogurt
1 tsp lemon juice
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tbsp buffalo hot sauce
0.5 cup romaine lettuce
2 tbsp celery
2 tbsp carrots
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season lightly with a pinch of the sea salt and pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
In a small mixing bowl, whisk together the Greek yogurt, lemon juice, dried dill, garlic powder, onion powder, and the remaining salt and pepper to create a clean ranch dressing.
Transfer the cooked chicken to a bowl and toss thoroughly with the buffalo hot sauce until every piece is coated.
Warm the tortilla slightly in a dry pan to make it pliable, then lay it flat on a clean surface.
Spread the prepared ranch dressing over the center of the tortilla, then layer on the shredded romaine, sliced celery, and shredded carrots.
Place the buffalo chicken on top of the vegetables, fold in the sides of the tortilla, and roll it up tightly into a wrap.