YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast tossed in zesty buffalo sauce and drizzled with a creamy, herb-flecked ranch dressing nestled in crisp butter lettuce leaves.
INGREDIENTS
5 oz chicken breast
0.5 tbsp avocado oil
2 tbsp buffalo hot sauce
0.25 cup Greek yogurt
1 tbsp avocado oil mayonnaise
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp fresh dill
4 large butter lettuce leaves
0.25 cup celery
0.25 cup carrots
0.25 whole avocado
PREPARATION
Dice the chicken breast into small, bite-sized cubes and season evenly with sea salt and black pepper.
Heat the avocado oil in a large skillet over medium-high heat and sauté the chicken until golden brown and cooked through, about 6-8 minutes.
In a small mixing bowl, whisk together the Greek yogurt, avocado oil mayonnaise, garlic powder, onion powder, and chopped fresh dill to create the ranch dressing.
Remove the skillet from the heat and toss the cooked chicken with the buffalo hot sauce until every piece is thoroughly coated.
Wash and pat dry the butter lettuce leaves, then divide the buffalo chicken evenly among the leaves.
Top each wrap with diced celery, shredded carrots, and a slice of fresh avocado for texture and healthy fats.
Finish by drizzling the prepared creamy ranch dressing over the wraps and serve immediately.