YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Sautéed chicken breast tossed in zesty buffalo sauce and drizzled with a creamy, herb-infused ranch dressing, all nestled inside crisp, refreshing butter lettuce leaves.
INGREDIENTS
5 oz boneless skinless chicken breast
2 tbsp buffalo sauce
0.25 cup non-fat Greek yogurt
1 tbsp avocado oil mayonnaise
0.5 tsp dried dill
0.5 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
4 large butter lettuce leaves
0.25 cup shredded carrots
1 stalk celery
0.25 whole avocado
1 tsp avocado oil
PREPARATION
Dice the chicken breast into small bite-sized pieces and season with a pinch of sea salt and black pepper.
Heat the avocado oil in a skillet over medium-high heat and sauté the chicken until it is golden brown and cooked through.
In a small mixing bowl, whisk together the Greek yogurt, avocado oil mayo, dried dill, garlic powder, and the remaining salt and pepper to create the clean ranch dressing.
Transfer the cooked chicken to a bowl and toss with the buffalo sauce until every piece is thoroughly and evenly coated.
Prepare the lettuce wraps by laying out the butter lettuce leaves and dividing the buffalo chicken, shredded carrots, and diced celery among them.
Drizzle the homemade ranch dressing over the chicken and top each wrap with fresh avocado slices before serving.