YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast tossed in a zesty buffalo sauce and creamy Greek yogurt ranch, nestled into crisp butter lettuce leaves for a refreshing crunch.
INGREDIENTS
4 oz Boneless skinless chicken breast
0.5 tbsp Avocado oil
2 tbsp Buffalo sauce
2 tbsp Plain Greek yogurt
0.5 tsp Garlic powder
0.5 tsp Onion powder
0.5 tsp Dried dill
0.25 tsp Sea salt
0.25 tsp Black pepper
4 large Butter lettuce leaves
0.25 cup Carrots
0.25 cup Celery
2 tbsp Red onion
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season with sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat until shimmering.
Add the chicken to the skillet and cook until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken cooks, whisk together the Greek yogurt, buffalo sauce, garlic powder, onion powder, and dried dill in a small mixing bowl.
Finely dice the celery and red onion, and shred the carrots if not already prepared.
Remove the skillet from the heat and toss the warm chicken with the prepared buffalo ranch sauce until every piece is well coated.
Stir the diced celery, red onion, and shredded carrots into the chicken mixture.
Lay out the butter lettuce leaves and spoon the chicken mixture evenly into the center of each leaf before serving.