Buff Chicken Lettuce Wraps

You can’t live a full life on an empty stomach and I promise you will be full after these buffalo chicken lettuce wraps. This meal will take you less then 15 minutes to make and is cheap. One thing I love about these are my husband loves them and all he does is adds a sun-dried tomato wrap instead of using the boston lettuce. This meal is awesome if you are doing keto. I lived on lettuce wraps when I was on keto before our wedding and this recipe was definitely my go to and maybe will be your go to!

Ingredients

• 1 pound of chicken tenderloin

• A bottle of sweet baby rays buffalo sauce (the best!)

• A head of Boston lettuce

• 1/2 pack of hidden valley dill ranch dip

• Red onion

• Celery

• Cucumber

• Baby cherry tomatoes

• 1 avocado

• Blue cheese crumble (if you don’t like blue cheese you can use mozzarella cheese)

• Ranch

Step by step

1. Cut up your chicken tenderloin into small pieces (Trick: you want these pretty small as you want them to cook fast and be bite size in the lettuce wraps.)

2. Sprinkle your 1/2 ranch packet on chicken and pour about 1/2 cup of your buffalo sauce. Mix everything together.

3. Get out a pan large enough for all your chicken and turn to medium heat (Trick: I use a cast iron skillet)

4. Pour the chicken with the extra buffalo into pan. Constantly stir to make sure all chicken is getting eventually cooked.

5. While that is cooking get all your toppings ready. Cut your red onion, celery, cucumber, baby cherry tomatoes, and avocado. I build a little assembly line of all the toppings in little bowls so everyone can put what they want on theirs.

6. Your chicken should be done. Time to build your wrap. Take a couple pieces of your lettuce (make sure you wash) then put your chicken at the bottom. Add all the veggies you like. Top with cheese, ranch, a small drizzle of buffalo, and a squeeze of fresh lemon and Enjoy!!