buffalo chicken lettuce wrap
Serves 45 mins prep15 mins cook
Ready in 20 minutes and packed with protein and flavor?! Yup! That's this buffalo chicken lettuce wrap! I love adding rice to my lettuce wraps for carbs to keep me going, but in all honesty, I love lettuce wraps because they are refreshing and crisp. So let's wrap this up and make it!
0 servings
What you need
Instructions
0 Cook [wprm-ingredient text="1 lb chicken tenders" uid="0"] in the air fryer at 400 degrees F for 10 minutes. Or grill with a bit of salt and pepper. 1 While the chicken cooks, dice your [wprm-ingredient text="1/2 red onion" uid="1"] and [wprm-ingredient text="1 avocado" uid="2"]. Shred your [wprm-ingredient text="1/2 cup white cheddar" uid="5"] and make the [wprm-ingredient text="1/2 cup protein ranch*" uid="4"] (instructions below). Make your [wprm-ingredient text="8.5 oz rice" uid="6"] as desired.Also, set up your lettuce wraps by placing 4 pieces of foil or parchment paper and topping each with 3-4 big lettuce leaves, ensuring there are minimal gaps. 2 Once the chicken is done, cube it and toss it in about 1/4 cup of buffalo sauce. Add diced avocado, cheese, and red onion to the chicken and mix it all together. 3 Layer the rice, chicken mixture, ranch, and a bit more buffalo sauce on top of the lettuce leaves. Roll it up, using the parchment paper as a guide. Then slice it in half and enjoy!View original recipe