Week 20 :: Buffalo Chicken Lettuce Wraps
/INGREDIENTS:
-1 1/2 lb boneless skinless chicken breast, cut into bite-sized pieces
-1/2 cup buffalo sauce
-2 cups plain panko bread crumbs
-4-6 large lettuce leaves
-1 cup cooked quinoa
-1/2 cup diced avocado
-Ranch dressing to garnish
INSTRUCTIONS:
1. Preheat the oven to 375 and lightly grease (cooking spray) a baking sheet.
2. Toss the chicken in the ½ cup buffalo sauce, cover, and refrigerate for at least 30 minutes.
3. Pour the breadcrumbs into a shallow dish. Coat each chicken piece evenly and place them on the prepared baking sheet. The baking sheet will get crowded -- it's okay.
4. Bake for 30 minutes.
5. To assemble the wraps, fill each leaf of lettuce with quinoa and avocado. Top with the crispy baked buffalo chicken. Drizzle with ranch.
Rating: 5/5
"Notes for Next Time": The chicken was SOOOOO good. Never made "baked fried" chicken, but this is the way to go! I did use a rice / quinoa blend so maybe next time just try the quinoa. I also forgot the avocado which I feel would bring a lot of flavor! Less ranch needed, too :)
Recipe by: Sugar Dish Me