YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Lettuce Wraps with Fresh Veggies
Enjoy a vibrant twist on buffalo chicken with these crispy, oven-baked chicken lettuce wraps. Tender pieces of buffalo-seasoned chicken are nestled in crisp romaine leaves and topped with fresh shredded carrots, diced celery, and red bell pepper. A few slices of creamy avocado and a side of tangy nonfat Greek yogurt elevate the dish, making it a balanced and satisfying meal with a kick.
INGREDIENTS
6 oz Chicken Breast
2 tbsp Buffalo Sauce
3 Romaine Lettuce Leaves
1/4 cup shredded Carrot
1/4 cup diced Celery
1/4 cup sliced Red Bell Pepper
1/4 medium Avocado (sliced)
1/4 cup Nonfat Greek Yogurt
PREPARATION
Preheat the oven to 400°F.
Season the chicken breast lightly with salt and pepper. Toss it in the buffalo sauce until evenly coated.
Place the chicken on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the chicken is cooked through and slightly crispy on the edges.
While the chicken bakes, prepare the lettuce wraps by separating and washing the romaine leaves.
In a bowl, combine shredded carrot, diced celery, and sliced red bell pepper.
Once the chicken is done, slice it into bite-sized pieces.
Lay out each lettuce leaf, add a layer of fresh veggies, top with buffalo chicken pieces, and garnish with avocado slices.
Serve with a side of nonfat Greek yogurt for dipping.