YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast tossed in a zesty buffalo sauce and served in crisp butter lettuce leaves with a creamy, herb-infused Greek yogurt ranch.
INGREDIENTS
5.5 oz chicken breast
1 tsp ghee
2 tbsp buffalo hot sauce
0.25 cup nonfat greek yogurt
1 tsp lemon juice
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
4 large butter lettuce leaves
0.25 cup carrots
0.25 cup celery
0.25 whole avocado
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with a pinch of the sea salt and black pepper.
Heat the ghee in a skillet over medium-high heat. Add the chicken and sauté until golden brown and cooked through, about 6-8 minutes.
In a small bowl, whisk together the Greek yogurt, lemon juice, dried dill, garlic powder, onion powder, and the remaining salt and pepper to create the clean ranch dressing.
Once the chicken is cooked, reduce the heat to low and stir in the buffalo hot sauce until the chicken is well coated and fragrant.
Prepare the lettuce wraps by laying out the butter lettuce leaves on a clean plate.
Fill each leaf with a portion of the buffalo chicken, then top with shredded carrots, diced celery, and sliced avocado.
Drizzle the homemade Greek yogurt ranch over the wraps and serve immediately while the chicken is warm.