YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Tender shredded chicken tossed in a zesty buffalo sauce and drizzled with creamy herb ranch, served in crisp butter lettuce leaves for a refreshing crunch.
INGREDIENTS
5 oz cooked shredded chicken breast
2 tbsp buffalo hot sauce
0.5 tbsp ghee
0.25 cup nonfat plain Greek yogurt
1 tsp fresh lemon juice
0.25 tsp dried dill
0.25 tsp garlic powder
0.25 tsp onion powder
0.13 tsp sea salt
0.13 tsp black pepper
4 leaves butter lettuce
0.25 cup shredded carrots
0.25 cup diced celery
0.25 whole avocado
PREPARATION
In a small bowl, whisk together the Greek yogurt, lemon juice, dill, garlic powder, onion powder, sea salt, and black pepper to create a clean, protein-rich ranch dressing.
In a small saucepan over low heat, melt the ghee and whisk in the buffalo hot sauce until the mixture is glossy and well emulsified.
Add the shredded chicken to the saucepan and toss thoroughly until every piece is coated in the warm, spicy buffalo sauce.
Lay the butter lettuce leaves flat on a clean surface or plate and divide the buffalo chicken evenly among the leaves.
Top each wrap with the shredded carrots and diced celery for a classic buffalo-style crunch.
Slice the avocado and place a piece on each wrap, then finish with a generous drizzle of the prepared ranch dressing before serving.