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 flavorful twist on a classic wrap with tender buffalo-seasoned chicken mingled with a cool, creamy Greek yogurt ranch drizzle. Combined with scrambled egg, creamy avocado, and a touch of quinoa for extra substance, all nestled in crisp lettuce leaves, this dish offers a harmonious blend of spicy, tangy, and fresh notes perfect for a satisfying meal.

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NUTRITION

346kcal
Protein
37.9g
Fat
14.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Buffalo Sauce

2 tbsp Nonfat Greek Yogurt

1 large Egg

1/4 Avocado

1/4 cup Cooked Quinoa

3 Romaine Lettuce Leaves

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PREPARATION

  • 1

    Preheat a skillet over medium heat and add a light spray of cooking oil.

  • 2

    Season the chicken breast lightly and cook in the skillet until it reaches an internal temperature of 165°F, about 5-6 minutes per side.

  • 3

    In a small bowl, combine the buffalo sauce with the nonfat Greek yogurt to create a zesty buffalo ranch dressing.

  • 4

    Meanwhile, scramble or fry the egg to your preference.

  • 5

    Once the chicken is cooked, slice it into bite-sized pieces and toss with the buffalo ranch dressing.

  • 6

    On each romaine lettuce leaf, layer the chicken pieces, scrambled egg, a few spoonfuls of cooked quinoa, and slices of avocado.

  • 7

    Serve immediately and enjoy the refreshing crunch of the lettuce paired with the spicy, tangy filling.

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 flavorful twist on a classic wrap with tender buffalo-seasoned chicken mingled with a cool, creamy Greek yogurt ranch drizzle. Combined with scrambled egg, creamy avocado, and a touch of quinoa for extra substance, all nestled in crisp lettuce leaves, this dish offers a harmonious blend of spicy, tangy, and fresh notes perfect for a satisfying meal.

NUTRITION

346kcal
Protein
37.9g
Fat
14.2g
Carbs
20.1g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 tbsp Buffalo Sauce

2 tbsp Nonfat Greek Yogurt

1 large Egg

1/4 Avocado

1/4 cup Cooked Quinoa

3 Romaine Lettuce Leaves

PREPARATION

  • 1

    Preheat a skillet over medium heat and add a light spray of cooking oil.

  • 2

    Season the chicken breast lightly and cook in the skillet until it reaches an internal temperature of 165°F, about 5-6 minutes per side.

  • 3

    In a small bowl, combine the buffalo sauce with the nonfat Greek yogurt to create a zesty buffalo ranch dressing.

  • 4

    Meanwhile, scramble or fry the egg to your preference.

  • 5

    Once the chicken is cooked, slice it into bite-sized pieces and toss with the buffalo ranch dressing.

  • 6

    On each romaine lettuce leaf, layer the chicken pieces, scrambled egg, a few spoonfuls of cooked quinoa, and slices of avocado.

  • 7

    Serve immediately and enjoy the refreshing crunch of the lettuce paired with the spicy, tangy filling.