Crispy Buffalo Ranch Chicken Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Ranch Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Lettuce Wrap

Enjoy a flavorful, crunchy twist on a classic wrap. Tender chicken breast is lightly coated in a crisp almond flour and egg white batter, baked to perfection, and then tossed in a zesty buffalo sauce. Topped with a drizzle of creamy low-fat ranch dressing and served in crisp romaine lettuce leaves, this dish delivers a satisfying mix of heat, tang, and crunch in every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

362kcal
Protein
43.2g
Fat
16.2g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

4 Romaine Lettuce leaves

1.5 tbsp Buffalo Sauce

2 tbsp Low-Fat Ranch Dressing

2 tbsp Almond Flour

1 large Egg White

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the almond flour with a pinch of salt, pepper, and your favorite spices for extra flavor.

  • 3

    In another small bowl, whisk the egg white until frothy.

  • 4

    Dip the chicken breast pieces first in the egg white, then dredge them in the almond flour mixture to coat evenly.

  • 5

    Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 6

    Remove the chicken from the oven and immediately toss with buffalo sauce until well coated.

  • 7

    Arrange the romaine lettuce leaves on a plate and spoon the buffalo chicken onto the leaves.

  • 8

    Drizzle with low-fat ranch dressing on top, then serve immediately.

Crispy Buffalo Ranch Chicken Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Buffalo Ranch Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Lettuce Wrap

Enjoy a flavorful, crunchy twist on a classic wrap. Tender chicken breast is lightly coated in a crisp almond flour and egg white batter, baked to perfection, and then tossed in a zesty buffalo sauce. Topped with a drizzle of creamy low-fat ranch dressing and served in crisp romaine lettuce leaves, this dish delivers a satisfying mix of heat, tang, and crunch in every bite.

NUTRITION

362kcal
Protein
43.2g
Fat
16.2g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

4 Romaine Lettuce leaves

1.5 tbsp Buffalo Sauce

2 tbsp Low-Fat Ranch Dressing

2 tbsp Almond Flour

1 large Egg White

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    In a shallow dish, combine the almond flour with a pinch of salt, pepper, and your favorite spices for extra flavor.

  • 3

    In another small bowl, whisk the egg white until frothy.

  • 4

    Dip the chicken breast pieces first in the egg white, then dredge them in the almond flour mixture to coat evenly.

  • 5

    Place the coated chicken on the prepared baking sheet and bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 6

    Remove the chicken from the oven and immediately toss with buffalo sauce until well coated.

  • 7

    Arrange the romaine lettuce leaves on a plate and spoon the buffalo chicken onto the leaves.

  • 8

    Drizzle with low-fat ranch dressing on top, then serve immediately.