YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Shredded chicken breast tossed in a zesty buffalo-ghee sauce and creamy Greek yogurt ranch, nestled in crisp butter lettuce leaves for a refreshing crunch.
INGREDIENTS
5.5 oz cooked shredded chicken breast
1 tbsp ghee
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 diced celery
0.25 cup shredded carrots
0.25 whole avocado
1 tbsp sliced green onions
PREPARATION
In a small bowl, whisk together the plain Greek yogurt, garlic powder, onion powder, dried dill, sea salt, and black pepper to create a clean ranch dressing.
In a medium skillet over medium heat, melt the ghee and stir in the buffalo sauce until well combined and emulsified.
Add the cooked shredded chicken to the skillet, tossing thoroughly to coat every piece in the spicy buffalo-ghee mixture.
Stir in the diced celery and shredded carrots, cooking for about 2 minutes until the vegetables are slightly softened but still maintain a crisp texture.
Lay out the butter lettuce leaves on a serving plate and divide the buffalo chicken mixture evenly among the leaves.
Drizzle the prepared Greek yogurt ranch over the chicken and garnish with fresh avocado slices and green onions before serving.