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 zesty take on chicken wraps with a crunchy, buffalo-spiced coating and crisp lettuce leaves. This dish combines tender chicken with a light almond flour crust, smothered in a tangy buffalo sauce and finished with a drizzle of light ranch dressing. It’s a satisfying, lean protein meal with a burst of flavor in every bite.

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NUTRITION

341kcal
Protein
37.1g
Fat
15.4g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 tablespoon Buffalo Hot Sauce

2 leaves Romaine Lettuce

2 tablespoons Light Ranch Dressing

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, place the almond flour.

  • 3

    Pat the chicken breast dry and lightly coat it with the egg white, then dredge in almond flour until fully covered.

  • 4

    Place the coated chicken on the baking sheet and spray lightly with olive oil (optional) to help crisp.

  • 5

    Bake the chicken for about 18-20 minutes until cooked through and the coating is crisp.

  • 6

    While the chicken is baking, warm the buffalo hot sauce in a small pan or microwave.

  • 7

    Once baked, toss the hot chicken in the warm buffalo sauce until evenly coated.

  • 8

    Lay out the romaine lettuce leaves as a base, place the crispy buffalo chicken on top, and drizzle with light ranch dressing.

  • 9

    Serve immediately and enjoy your flavorful, protein-packed wrap.

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 zesty take on chicken wraps with a crunchy, buffalo-spiced coating and crisp lettuce leaves. This dish combines tender chicken with a light almond flour crust, smothered in a tangy buffalo sauce and finished with a drizzle of light ranch dressing. It’s a satisfying, lean protein meal with a burst of flavor in every bite.

NUTRITION

341kcal
Protein
37.1g
Fat
15.4g
Carbs
14g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1/4 cup Almond Flour

1 large Egg White

1 tablespoon Buffalo Hot Sauce

2 leaves Romaine Lettuce

2 tablespoons Light Ranch Dressing

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    In a shallow bowl, whisk the egg white until slightly frothy. In another bowl, place the almond flour.

  • 3

    Pat the chicken breast dry and lightly coat it with the egg white, then dredge in almond flour until fully covered.

  • 4

    Place the coated chicken on the baking sheet and spray lightly with olive oil (optional) to help crisp.

  • 5

    Bake the chicken for about 18-20 minutes until cooked through and the coating is crisp.

  • 6

    While the chicken is baking, warm the buffalo hot sauce in a small pan or microwave.

  • 7

    Once baked, toss the hot chicken in the warm buffalo sauce until evenly coated.

  • 8

    Lay out the romaine lettuce leaves as a base, place the crispy buffalo chicken on top, and drizzle with light ranch dressing.

  • 9

    Serve immediately and enjoy your flavorful, protein-packed wrap.