YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast tossed in zesty buffalo sauce and served in crisp butter lettuce leaves with a creamy, protein-packed Greek yogurt ranch drizzle.
INGREDIENTS
5 oz chicken breast
0.5 tbsp avocado oil
2 tbsp buffalo sauce
0.25 cup Greek yogurt
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp dried dill
1 tsp lemon juice
0.25 tsp sea salt
0.25 tsp black pepper
4 large butter lettuce leaves butter lettuce leaves
0.5 cup celery
0.5 cup carrots
0.25 whole avocado avocado
1 tbsp green onions
PREPARATION
In a small bowl, whisk together the Greek yogurt, garlic powder, onion powder, dried dill, lemon juice, sea salt, and black pepper to create a clean ranch dressing.
Heat the avocado oil in a large skillet over medium-high heat.
Add the diced chicken breast to the skillet and sauté for 6-8 minutes until golden brown and cooked through.
Remove the skillet from heat and stir in the buffalo sauce, ensuring every piece of chicken is thoroughly coated.
Arrange the butter lettuce leaves on a plate and divide the diced celery and shredded carrots evenly among them.
Top the vegetables with the warm buffalo chicken, fresh avocado slices, and a sprinkle of sliced green onions.
Drizzle the prepared Greek yogurt ranch over the wraps and serve immediately.