YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Pan-seared chicken breast tossed in zesty buffalo sauce and creamy Greek yogurt ranch, nestled into crisp butter lettuce leaves for a refreshing crunch.
INGREDIENTS
5 oz chicken breast
0.5 tbsp extra virgin olive oil
0.25 cup nonfat plain Greek yogurt
2 tbsp buffalo hot sauce
0.25 tsp garlic powder
0.25 tsp dried dill
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
PREPARATION
Dice the chicken breast into small, bite-sized pieces and season evenly with sea salt and black pepper.
Heat the extra virgin olive oil in a large skillet over medium-high heat.
Add the chicken to the skillet and sear until golden brown and cooked through, approximately 6 to 8 minutes.
While the chicken cooks, whisk together the Greek yogurt, garlic powder, onion powder, and dried dill in a small bowl to create the clean ranch base.
Remove the skillet from the heat and toss the cooked chicken with the buffalo hot sauce until every piece is coated.
Stir the prepared Greek yogurt ranch into the buffalo chicken until the mixture is creamy and well-combined.
Lay the butter lettuce leaves flat on a plate and divide the chicken mixture evenly among them.
Garnish each wrap with shredded carrots, diced celery, and sliced avocado for added texture and healthy fats.