Buffalo Chicken Lettuce Wraps
A little spice and a whole lot of fresh flavors make this dish a winner with even the pickiest crowd.
Ingredients
1 lb. boneless, skinless chicken breast, cut into bite-size pieces
1/3 c. buffalo sauce
1½ c. plain Panko bread crumbs, low sodium
4 to 6 soft lettuce leaves (Boston Bibb/Romaine)
1 c. quinoa, cooked
½ c. tomatoes, diced
½ c. avocado, diced
1/3 c. Low fat Bleu cheese or ranch dressing (about 1 Tbsp. per wrap)
Green onions (optional garnish)
Directions
Lightly grease a baking sheet or line with parchment paper. Toss chicken in buffalo sauce, cover and refrigerate at least 30 minutes. Preheat oven to 375 degrees Fahrenheit. Pour breadcrumbs into a shallow dish. Coat each chicken piece evenly and place on prepared baking sheet. Bake for 30 minutes or until chicken has reached 165 F. To assemble wraps, fill each lettuce leaf with quinoa, tomatoes and avocado. Top with chicken, drizzle with dressing and sprinkle on green onions. These may also be served chilled.
