YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Tender chicken breast sautéed with spicy buffalo sauce and drizzled with a creamy, cooling Greek yogurt ranch inside crisp butter lettuce leaves.
INGREDIENTS
5 oz chicken breast
0.5 tbsp ghee
2 tbsp buffalo hot sauce
0.25 cup plain Greek yogurt
0.5 tsp dried dill
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
4 large butter lettuce leaves
0.25 cup shredded carrots
0.25 cup sliced celery
0.25 whole avocado
1 tbsp red onion
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season lightly with a pinch of the sea salt.
Heat the ghee in a medium skillet over medium-high heat until melted and shimmering.
Add the chicken to the skillet and sauté for 5-7 minutes, or until the chicken is golden brown and cooked through.
Reduce the heat to low, add the buffalo hot sauce to the skillet, and toss the chicken until every piece is thoroughly coated.
In a small mixing bowl, whisk together the Greek yogurt, dried dill, garlic powder, remaining sea salt, and black pepper to create the ranch dressing.
Arrange the butter lettuce leaves on a plate to serve as the wraps.
Divide the buffalo chicken evenly among the lettuce leaves.
Top the chicken with shredded carrots, sliced celery, and minced red onion.
Finish each wrap with a few slices of avocado and a generous drizzle of the Greek yogurt ranch dressing.