Friday, October 28, 2016

Friday Food: Buffalo Chicken Lettuce Wraps

By: Joel Luedke

Buffalo chicken is a fan favorite here and this is a great recipe in preparing it for lettuce wraps but can also be used however you'd like to add buffalo chicken anything else.  Enjoy this one this weekend.

-1 1/2 pounds boneless skinless chicken breast, cut into bite size pieces
-1/2 cup buffalo sauce, plus a little more for drizzling over the finished chicken if you prefer
-2 cups plain panko bread crumbs
-4-6 large soft leaves of lettuce
-1 cup cooked quinoa
-1/2 cup diced tomatoes
-1/2 cup diced avocado
-Blue cheese (or ranch) dressing & scallions to garnish

The Game Plan
-Preheat the oven to 375 and lightly grease a baking sheet (I'd use coconut oil) or line it with parchment paper.
-Toss the chicken in the 1/2 cup buffalo sauce, cover, and refrigerate for at least 30 minutes
-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 pretty crowded--it's okay.
-Bake for 30 minutes.  You can toss the baked chicken with extra buffalo sauce if you want.
-To assemble the wraps, fill each leaf of lettuce with quinoa, tomatoes, and avocado.  Top with the crispy baked buffalo chicken, drizzle with the blue cheese, and sprinkle with the green onions.
-These are also a delicious cold lunch if you prepare the chicken ahead of time and refrigerate it before serving.

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