YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast tossed in zesty buffalo sauce and drizzled with a creamy, herb-infused yogurt ranch, all nestled inside crisp, cool butter lettuce leaves.
INGREDIENTS
5 oz Chicken breast
1 tsp Extra virgin olive oil
2 tbsp Buffalo hot sauce
0.25 cup Plain Greek yogurt
0.5 tsp Dried dill
0.25 tsp Garlic powder
0.25 tsp Onion powder
1 tsp Fresh lemon juice
0.25 tsp Sea salt
0.25 tsp Black pepper
4 large Butter lettuce leaves
0.25 cup Celery
0.25 cup Carrots
0.25 whole Avocado
1 tbsp Green onion
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season lightly with a pinch of sea salt and pepper.
Heat the olive oil in a skillet over medium-high heat and cook the chicken until golden brown and cooked through, about 6 to 8 minutes.
While the chicken cooks, whisk together the Greek yogurt, dried dill, garlic powder, onion powder, lemon juice, and the remaining sea salt and black pepper in a small bowl to create the clean ranch dressing.
Once the chicken is fully cooked, remove the skillet from the heat and toss the chicken in the buffalo hot sauce until every piece is evenly coated.
Lay out the butter lettuce leaves on a plate and divide the buffalo chicken, diced celery, and shredded carrots among the leaves.
Drizzle each wrap with the prepared yogurt ranch and garnish with fresh avocado slices and sliced green onions.