YOUR SOLIN GENERATED RECIPE
Buffalo Ranch Chicken Lettuce Wraps
Poached chicken breast tossed in a zesty buffalo sauce and drizzled with creamy homemade ranch, all nestled within crisp, refreshing butter lettuce leaves.
INGREDIENTS
5 oz chicken breast, boneless skinless
3 large butter lettuce leaves
1 tsp ghee
2 tbsp buffalo hot sauce
0.25 cup plain Greek yogurt
1 tbsp avocado oil mayonnaise
0.25 cup carrots, shredded
0.25 cup celery, diced
1 tbsp green onions, sliced
0.25 tsp garlic powder
0.25 tsp onion powder
0.25 tsp dried dill
0.13 tsp sea salt
0.13 tsp black pepper
PREPARATION
Poach or grill the chicken breast until fully cooked, then shred it using two forks.
In a small saucepan over low heat, whisk together the buffalo hot sauce and ghee until melted and combined.
Toss the shredded chicken in the buffalo sauce mixture until every piece is thoroughly coated.
In a small bowl, whisk together the Greek yogurt, avocado oil mayo, garlic powder, onion powder, dried dill, sea salt, and black pepper to create the clean ranch dressing.
Wash and dry the butter lettuce leaves, laying them flat on a plate.
Divide the buffalo chicken evenly among the lettuce leaves.
Top with shredded carrots, diced celery, and sliced green onions.
Drizzle the creamy ranch dressing over the wraps and serve immediately.