YOUR SOLIN GENERATED RECIPE
Baked whole wheat tortilla topped with spicy buffalo-tossed chicken and melted mozzarella, finished with a cooling drizzle of tangy Greek yogurt ranch.
INGREDIENTS
4.5 oz Cooked chicken breast
1 medium Whole wheat tortilla
0.5 tbsp Ghee
2 tbsp Buffalo hot sauce
0.75 oz Part-skim mozzarella cheese
0.25 cup Red onion
0.25 cup Celery
1 tbsp Plain Greek yogurt
0.25 tsp Garlic powder
0.13 tsp Sea salt
0.13 tsp Black pepper
PREPARATION
Preheat your oven to 400°F (200°C).
Shred or dice the cooked chicken breast into small, bite-sized pieces.
In a small mixing bowl, combine the melted ghee, buffalo hot sauce, garlic powder, sea salt, and black pepper.
Toss the chicken in the buffalo mixture until every piece is thoroughly and evenly coated.
Place the whole wheat tortilla on a parchment-lined baking sheet and bake for 2 minutes per side until it begins to crisp.
Spread any remaining buffalo sauce from the chicken bowl onto the surface of the tortilla as a base.
Evenly distribute the buffalo chicken, diced red onion, and shredded mozzarella cheese over the top of the tortilla.
Bake for 5 to 7 minutes until the cheese is completely melted and the edges of the tortilla are a deep golden brown.
Remove from the oven and garnish with fresh sliced celery and a drizzle of plain Greek yogurt before serving.