Spicy Buffalo Ranch Chicken Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Buffalo Ranch Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Spicy Buffalo Ranch Chicken Lettuce Wrap

Enjoy a vibrant fusion of spicy buffalo chicken dressed in a creamy, tangy ranch sauce, served crisp on fresh romaine lettuce. The addition of protein-packed quinoa adds a hearty texture, making this wrap a well-balanced, nutritious meal bursting with flavor.

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NUTRITION

338kcal
Protein
46.8g
Fat
7.1g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Buffalo Sauce

2 tbsp Non-fat Greek Yogurt

2 Romaine Lettuce leaves

1 stalk Celery (chopped)

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or cook the chicken until fully cooked, about 6-7 minutes per side. Once cooked, let it rest and then shred or dice into bite-sized pieces.

  • 3

    In a small bowl, mix the shredded chicken with buffalo sauce and non-fat Greek yogurt to create a creamy, spicy mixture.

  • 4

    Prepare the romaine lettuce leaves by washing thoroughly and patting them dry to serve as wraps.

  • 5

    Lay a lettuce leaf on a plate and add a portion of the buffalo ranch chicken mixture. Top with a sprinkle of chopped celery for added crunch.

  • 6

    Serve the wrap alongside 1/2 cup of cooked quinoa to round out the meal.

Spicy Buffalo Ranch Chicken Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Spicy Buffalo Ranch Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Spicy Buffalo Ranch Chicken Lettuce Wrap

Enjoy a vibrant fusion of spicy buffalo chicken dressed in a creamy, tangy ranch sauce, served crisp on fresh romaine lettuce. The addition of protein-packed quinoa adds a hearty texture, making this wrap a well-balanced, nutritious meal bursting with flavor.

NUTRITION

338kcal
Protein
46.8g
Fat
7.1g
Carbs
26.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Buffalo Sauce

2 tbsp Non-fat Greek Yogurt

2 Romaine Lettuce leaves

1 stalk Celery (chopped)

1/2 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat a grill pan or skillet over medium heat.

  • 2

    Season the chicken breast lightly with salt and pepper. Grill or cook the chicken until fully cooked, about 6-7 minutes per side. Once cooked, let it rest and then shred or dice into bite-sized pieces.

  • 3

    In a small bowl, mix the shredded chicken with buffalo sauce and non-fat Greek yogurt to create a creamy, spicy mixture.

  • 4

    Prepare the romaine lettuce leaves by washing thoroughly and patting them dry to serve as wraps.

  • 5

    Lay a lettuce leaf on a plate and add a portion of the buffalo ranch chicken mixture. Top with a sprinkle of chopped celery for added crunch.

  • 6

    Serve the wrap alongside 1/2 cup of cooked quinoa to round out the meal.