Buffalo Chicken Lettuce Wraps with Celery Sticks

Spice-rubbed chicken thigh strips cooked until golden, then served in crisp Boston lettuce with tomatoes, scallions, and avocado. Garnish with extra spice mix and celery sticks.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and dry the fresh produce: 1/2 small pkg grape tomatoes, 1 avocado, 1/2 small bunch green onions (scallions), 2 sticks celery, 1/2 head butter (Boston) lettuce.

Step 2

In a medium bowl, combine and mix together the spices. Transfer 1/4 tsp of the mixture to a small bowl for garnishing and set aside.

Step 3

Preheat a skillet over medium heat.

Step 4

While the skillet heats up, cut the chicken thighs into 6-mm strips. Add the chicken to the spice mixture and mix thoroughly with your hands. (0.454 kg chicken thighs, boneless skinless)

Step 5

Wash and dry the cutting board.

Step 6

Add coconut oil to the skillet and swirl to coat the bottom. (2 tbsp virgin coconut oil)

Step 7

Add the chicken to the skillet; cook, stirring occasionally, until golden brown and cooked through, 7 to 10 minutes.

Step 8

While the chicken cooks, halve the tomatoes and transfer to a plate.

Step 9

Trim off and discard the ends of the green onions; cut the onions crosswise into 6-mm pieces. Place the onions next to the tomatoes.

Step 10

Halve the avocado lengthwise and twist the halves to separate; then remove the pit with a knife or spoon; thinly slice the flesh crosswise (without piercing the skin) and scoop out. Place the avocado slices next to the tomatoes and onions.

Step 11

Trim off and discard the root end of the lettuce; separate the leaves and place on a plate.

Step 12

Trim off and discard the ends of the celery sticks; cut the sticks crosswise into thirds.

Step 13

To serve, scoop the chicken into the lettuce leaves, then top with the tomatoes, green onions, and avocado slices. Garnish with the remaining spice mix and serve with the celery sticks on the side. Enjoy!