YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Pan-seared chicken breast tossed in a zesty buffalo sauce and nestled into crisp butter lettuce leaves with a creamy Greek yogurt ranch drizzle.
INGREDIENTS
5.5 oz chicken breast
0.5 tbsp ghee
2 tbsp buffalo hot sauce
0.25 cup plain Greek yogurt
0.5 tsp dried dill
0.5 tsp garlic powder
0.25 tsp onion powder
0.25 tsp sea salt
0.25 tsp black pepper
4 large butter lettuce leaves
0.25 cup shredded carrots
0.25 cup diced celery
0.25 whole avocado
1 tbsp chopped green onions
PREPARATION
Season the chicken breast evenly with sea salt and black pepper.
Heat a skillet over medium-high heat and cook the chicken for 6-7 minutes per side until golden brown and cooked through.
While the chicken is cooking, prepare the clean ranch by whisking together the Greek yogurt, dried dill, garlic powder, and onion powder in a small bowl.
In a separate bowl, melt the ghee and whisk in the buffalo hot sauce until fully combined.
Dice the cooked chicken into bite-sized pieces and toss them in the buffalo-ghee sauce until well coated.
Arrange the butter lettuce leaves on a plate and fill each with the buffalo chicken, shredded carrots, and diced celery.
Finish the wraps by topping with sliced avocado, a drizzle of the yogurt ranch, and a sprinkle of green onions.