YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast tossed in a zesty buffalo sauce and served in crisp butter lettuce cups with a cooling, creamy Greek yogurt ranch drizzle.
INGREDIENTS
4.5 oz Chicken breast
1 tsp Avocado oil
1 tsp Ghee
2 tbsp Cayenne pepper hot sauce
0.25 cup Plain Greek yogurt
0.5 tsp Dried dill
0.25 tsp Garlic powder
0.25 tsp Onion powder
0.13 tsp Sea salt
0.13 tsp Black pepper
4 whole Butter lettuce leaves
0.25 cup Shredded carrots
0.25 cup Diced celery
2 tbsp Diced red onion
PREPARATION
Dice the chicken breast into small, uniform bite-sized pieces.
Heat the avocado oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through.
In a small saucepan over low heat, melt the ghee and whisk in the cayenne hot sauce until emulsified and smooth.
Toss the cooked chicken pieces in the buffalo sauce until they are thoroughly and evenly coated.
Prepare the ranch dressing by whisking together the Greek yogurt, dried dill, garlic powder, onion powder, sea salt, and black pepper in a small bowl.
Gently wash and pat dry the butter lettuce leaves, then arrange them on a serving plate.
Distribute the buffalo chicken evenly among the lettuce leaves.
Top each wrap with shredded carrots, diced celery, and red onion for added crunch.
Finish by drizzling the prepared Greek yogurt ranch over the wraps and serve immediately.