YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast tossed in a zesty buffalo-yogurt sauce and nestled into crisp butter lettuce leaves for a refreshing crunch.
INGREDIENTS
5 oz Chicken breast
0.5 tbsp Avocado oil
2 tbsp Buffalo sauce
0.25 cup Plain Greek yogurt
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.25 tsp Dried dill
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
2 tbsp Sliced green onions
0.25 whole Avocado
PREPARATION
Cut the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sauté for 6-8 minutes, or until golden brown and cooked through.
While the chicken cooks, whisk together the Greek yogurt, buffalo sauce, garlic powder, onion powder, and dried dill in a small bowl until smooth.
Remove the skillet from heat and pour the buffalo ranch sauce over the chicken, tossing until every piece is well coated.
Prepare the lettuce wraps by doubling up the butter lettuce leaves for stability.
Divide the buffalo chicken evenly among the lettuce leaves.
Top each wrap with shredded carrots, diced celery, sliced green onions, and fresh avocado slices before serving.