YOUR SOLIN GENERATED RECIPE
Spicy Buffalo Ranch Chicken Lettuce Wrap
Enjoy a vibrant twist on the wrap concept with tender, spiced chicken nestled in crisp butter lettuce leaves. This dish is elevated by a tangy low-fat ranch drizzle and a zesty buffalo kick, perfectly balanced with a burst of crunchy veggies, a sprinkle of shredded cheddar, and the creaminess of avocado. A satisfying and light meal that delights your taste buds while nourishing your body.
INGREDIENTS
5 ounces Chicken Breast (142g)
1 tablespoon Buffalo Sauce (15g)
2 tablespoons Low-Fat Ranch Dressing (30g)
2 leaves Butter Lettuce (40g)
1/2 cup Celery (50g)
1/2 medium Tomato (50g)
1/2 medium Red Bell Pepper (50g)
1/4 cup Reduced-Fat Cheddar Cheese, Shredded (28g)
1/4 medium Avocado (50g)
PREPARATION
Preheat a grill pan or skillet over medium-high heat and lightly coat with a cooking spray or a little olive oil if desired.
Season the chicken breast with a pinch of salt and pepper, then cook for 5-6 minutes per side until fully cooked and lightly charred. Allow it to rest for a few minutes before slicing into strips.
In a small bowl, toss the chicken strips with buffalo sauce to evenly coat.
Lay out the butter lettuce leaves on a plate and layer on the chopped celery, diced tomato, and red bell pepper.
Add the buffalo chicken strips on top of the veggies.
Drizzle with low-fat ranch dressing and sprinkle the shredded reduced-fat cheddar cheese over the mixture.
Top with a few slices of avocado, and gently fold the lettuce around the filling to create a wrap.
Serve immediately and enjoy your fresh, spicy, and satisfying buffalo ranch chicken lettuce wrap.