Buffalo Cheddar Chicken Lettuce Wraps

with Ranch Slaw, Tomato & Scallions

Allergens: Milk, Eggs

Total: 20 min • Prep: 5 min

Servings:
Ingredients

  • Cheddar Cheese

    ½ cup

  • Baby Lettuce

    1 unit

  • Ground Chicken

    10 ounce

  • Buffalo Sauce

    1 unit

  • Frank's Seasoning Blend

    ¼ ounce

  • Mayonnaise

    2 tablespoon

  • Tomato

    1 unit

  • Scallions

    2 units

  • Coleslaw Mix

    4 ounce

  • Buttermilk Ranch Dressing

    1½ ounce

  • Cooking Oil

    1 teaspoon (tsp)

  • Salt

    1 teaspoon (tsp)

  • Black Pepper

    1 teaspoon (tsp)

Cooking steps
1

  • Wash and dry produce.

  • Trim and thinly slice scallions, separating whites from greens. Trim and discard root end from lettuce; separate leaves. Dice tomato into ½-inch pieces.

2

  • In a large bowl, combine coleslaw mix, mayonnaise, and dressing; toss until evenly coated. Season with salt and pepper.

  • Refrigerate until ready to serve.

3

  • Heat a drizzle of oil in a large pan over medium-high heat. Add scallion whites and chicken*; season with Frank’s Seasoning Blend, a pinch of salt, and pepper. Cook, breaking up meat into pieces, until chicken is browned and cooked through, 4-6 minutes.

  • Top chicken with cheddar; cover pan until cheese melts, 1-2 minutes.

4

  • Divide lettuce leaves between plates. Fill with Buffalo cheddar chicken, slaw, and tomato. Drizzle each wrap with Buffalo sauce and sprinkle with scallion greens. Serve with any remaining slaw on the side.