YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast tossed in zesty buffalo sauce and drizzled with a creamy yogurt ranch, nestled into crisp butter lettuce leaves for a refreshing crunch.
INGREDIENTS
5 oz chicken breast
0.5 tbsp extra virgin olive oil
0.25 tsp sea salt
0.25 tsp black pepper
0.25 tsp garlic powder
2 tbsp buffalo sauce
2 tbsp plain Greek yogurt
0.25 tsp dried dill
1 tsp lemon juice
0.25 cup celery
0.25 cup carrots
0.25 whole avocado
3 large butter lettuce leaves
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with sea salt, black pepper, and garlic powder.
Heat the olive oil in a skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.
While the chicken cooks, finely dice the celery and shred the carrots.
In a small bowl, whisk together the Greek yogurt, dried dill, and lemon juice to create a clean-eating ranch dressing.
Once the chicken is done, remove the pan from the heat and toss the chicken directly in the buffalo sauce until well coated.
Wash and pat dry the butter lettuce leaves, laying them flat on a plate.
Divide the buffalo chicken among the lettuce leaves, then top with diced celery, shredded carrots, and sliced avocado.
Drizzle the prepared yogurt ranch over the wraps and serve immediately.