Buffalo Chicken Wraps
Spicy buffalo chicken wrapped in crisp lettuce with creamy avocado and a tangy ranch drizzle.
Ingredients
6 oz chicken breast, thinly sliced
1 Tbsp butter
1½ tsp smoked paprika
½ tsp garlic powder
¼ tsp cayenne pepper (adjust to spice preference)
Salt and pepper, to taste
1½ Tbsp hot sauce (Frank’s or similar, no sugar)
4 large romaine or butter lettuce leaves
¼ avocado, thinly sliced
1 Tbsp celery, finely chopped
1 Tbsp green onion, finely chopped
2 Tbsp full-fat sour cream
1 tsp lemon juice
1 tsp chopped fresh dill
½ clove garlic, finely grated
Salt and pepper, to taste
Macronutrients
Protein: 53g
Fat: 25g
Carbs: 5g
Preparation
In a skillet over medium-high heat, melt the butter. Add chicken breast and season with smoked paprika, garlic powder, cayenne, salt, and pepper. Cook for 5–6 minutes, stirring occasionally, until fully cooked and slightly browned. Remove from the pan and shred the chicken. In a separate bowl stir in hot sauce to coat evenly.
In a small bowl, combine sour cream, lemon juice, dill, grated garlic, salt, and pepper. Mix until smooth and set aside.
Lay out the lettuce leaves. Divide the buffalo chicken evenly across the leaves. Top with avocado, chopped celery, and green onions. Drizzle each with ranch and serve immediately.
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