Crispy Buffalo Chicken Lettuce Wrap

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

Crispy Buffalo Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Lettuce Wrap

Enjoy a spicy twist on a classic wrap with tender, crispy chicken coated in a light almond flour crust and tossed in tangy buffalo sauce, served inside fresh romaine lettuce leaves with a cool Greek yogurt drizzle for balance.

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NUTRITION

348kcal
Protein
48.6g
Fat
11.4g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

1.5 tbsp Buffalo Wing Sauce

1 large Egg White

4 Romaine Lettuce Leaves

2 tbsp Greek Yogurt

Spices (Salt, Pepper, Garlic Powder, Onion Powder) to taste

Olive Oil Spray

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PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into thin strips or bite-sized pieces to ensure even cooking.

  • 3

    In a shallow bowl, combine the almond flour with salt, pepper, garlic powder, and onion powder.

  • 4

    Lightly beat the egg white in another bowl. Dip each chicken piece first into the egg white, then dredge in the seasoned almond flour.

  • 5

    Place the coated chicken pieces onto the prepared baking sheet and lightly spray with olive oil.

  • 6

    Bake in the preheated oven for 15-18 minutes, flipping halfway, until the chicken is crispy and cooked through.

  • 7

    Once baked, toss the chicken pieces in buffalo wing sauce until evenly coated.

  • 8

    Assemble the lettuce wraps by placing the buffalo chicken in the center of each romaine lettuce leaf.

  • 9

    Drizzle with Greek yogurt for a creamy contrast, and serve immediately.

Crispy Buffalo Chicken Lettuce Wrap

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

Crispy Buffalo Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Lettuce Wrap

Enjoy a spicy twist on a classic wrap with tender, crispy chicken coated in a light almond flour crust and tossed in tangy buffalo sauce, served inside fresh romaine lettuce leaves with a cool Greek yogurt drizzle for balance.

NUTRITION

348kcal
Protein
48.6g
Fat
11.4g
Carbs
11.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

2 tbsp Almond Flour

1.5 tbsp Buffalo Wing Sauce

1 large Egg White

4 Romaine Lettuce Leaves

2 tbsp Greek Yogurt

Spices (Salt, Pepper, Garlic Powder, Onion Powder) to taste

Olive Oil Spray

PREPARATION

  • 1

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

  • 2

    Slice the chicken breast into thin strips or bite-sized pieces to ensure even cooking.

  • 3

    In a shallow bowl, combine the almond flour with salt, pepper, garlic powder, and onion powder.

  • 4

    Lightly beat the egg white in another bowl. Dip each chicken piece first into the egg white, then dredge in the seasoned almond flour.

  • 5

    Place the coated chicken pieces onto the prepared baking sheet and lightly spray with olive oil.

  • 6

    Bake in the preheated oven for 15-18 minutes, flipping halfway, until the chicken is crispy and cooked through.

  • 7

    Once baked, toss the chicken pieces in buffalo wing sauce until evenly coated.

  • 8

    Assemble the lettuce wraps by placing the buffalo chicken in the center of each romaine lettuce leaf.

  • 9

    Drizzle with Greek yogurt for a creamy contrast, and serve immediately.