YOUR SOLIN GENERATED RECIPE
Buffalo Chicken Lettuce Wraps with Ranch
Sautéed chicken breast tossed in a zesty buffalo sauce and served in crisp butter lettuce leaves with a creamy, protein-packed Greek yogurt ranch drizzle.
INGREDIENTS
3 oz chicken breast
0.5 tbsp ghee
2 tbsp buffalo sauce
0.25 cup plain Greek yogurt
0.5 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
4 large butter lettuce leaves
0.25 cup shredded carrots
0.25 cup diced celery
0.25 whole avocado
PREPARATION
Dice the chicken breast into small, even bite-sized pieces.
Heat the ghee in a medium skillet over medium-high heat until melted and shimmering.
Add the chicken to the skillet and sauté until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken cooks, prepare the ranch by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper in a small bowl.
Reduce the skillet heat to low and pour the buffalo sauce over the cooked chicken, stirring until every piece is thoroughly coated.
Arrange the butter lettuce leaves on a plate to act as shells.
Divide the buffalo chicken evenly among the lettuce leaves.
Top the chicken with shredded carrots, diced celery, and slices of fresh avocado.
Drizzle the prepared Greek yogurt ranch over the wraps and serve immediately.