YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast strips tossed in a zesty buffalo sauce and creamy Greek yogurt ranch, nestled into crisp butter lettuce leaves for a satisfying crunch.
INGREDIENTS
5 oz chicken breast
1 tsp olive oil
2 tbsp buffalo sauce
2 tbsp plain Greek yogurt
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
0.5 cup red bell pepper
0.25 cup red onion
4 large butter lettuce leaves
0.25 whole avocado
PREPARATION
Slice the chicken breast into thin, even strips and thinly slice the red bell pepper and onion.
Heat the olive oil in a large skillet over medium-high heat.
Add the chicken, bell peppers, and onions to the skillet and sauté for 6-8 minutes until the chicken is cooked through and the vegetables are tender-crisp.
While the chicken cooks, whisk together the Greek yogurt, dried dill, garlic powder, sea salt, and black pepper in a small bowl to create a clean ranch dressing.
Once the chicken is finished, pour the buffalo sauce into the skillet and toss everything until well-coated and heated through.
Carefully wash and pat dry the butter lettuce leaves to ensure they remain crisp.
Divide the buffalo chicken and vegetable mixture evenly among the four lettuce leaves.
Drizzle each wrap with the prepared Greek yogurt ranch and top with fresh avocado slices before serving.