This recipe is one of my favorites because it seems more complicated than it really is and it is darn delicious. Â We eat it year round, but man they are outstanding when the veggies are actually in season locally.
Ingredients:
- 1 pound chicken breasts, cut into bite size pieces
- 1/2 cup buffalo sauce (I use Frank’s)
- 2 cups Panko bread crumbs
- 4-6 lettuce leaves
- 1 cup cooked quinoa (DG doesn’t eat the quiona, so I usually do about 1/4 cup)
- 1/2 cup diced tomatoes
- 1/2 cup diced avocado
- blue cheese or ranch dressing
Directions:
- Preheat the oven to 375 and lightly grease a baking sheet.
- Toss the chicken in the 1/2 cup buffalo sauce. Â Cover and refrigerate for at least 30 minutes.
- Pour the breadcrumbs into a shallow dish. Â Coat each piece of chicken and place them on the baking sheet. Â Don’t worry if the baking sheet gets crowded.
- Bake for 30 minutes.
- Fill each leaf with quinoa, tomatoes, and avocado. Â Top with chicken, and add blue cheese. Â You could also add green onions.
Gimme these now! 🙂
Can you just make them for me?? 🙂
This sounds like such a delicious recipe that I have to try ASAP! My college served Buffalo Chicken Wraps (a much less healthy version) and they were awesome – I'm so excited to have found your recipe. Thanks for sharing!
I love buffalo chicken so this sounds really good!