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 twist on a classic favorite with tender, lightly breaded chicken breast tossed in bold buffalo sauce and served in crisp lettuce cups. This dish delivers a satisfying crunch paired with the cool creaminess of Greek yogurt, accented by the fresh snap of celery for a balanced, flavorful meal.

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NUTRITION

313kcal
Protein
42.2g
Fat
9.7g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Almond Flour

2 tablespoons Buffalo Sauce

2 leaves Romaine Lettuce

1 stalk Celery

3 tablespoons Low-Fat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly coat it with almond flour, ensuring an even layer for a crispy texture.

  • 3

    Place the coated chicken on the baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F. For extra crispiness, broil for an additional 2 minutes if desired.

  • 4

    While the chicken bakes, prepare the lettuce cups by washing and patting dry the romaine leaves. Roughly chop the celery.

  • 5

    Once baked, toss the warm chicken pieces in buffalo sauce until well coated.

  • 6

    Assemble the wrap by placing the buffalo chicken in the lettuce leaves, topping with chopped celery and a drizzle of low-fat Greek yogurt to balance the heat.

  • 7

    Serve immediately while the chicken is still warm and enjoy a flavorful crunch in every bite.

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 twist on a classic favorite with tender, lightly breaded chicken breast tossed in bold buffalo sauce and served in crisp lettuce cups. This dish delivers a satisfying crunch paired with the cool creaminess of Greek yogurt, accented by the fresh snap of celery for a balanced, flavorful meal.

NUTRITION

313kcal
Protein
42.2g
Fat
9.7g
Carbs
8.7g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

1 tablespoon Almond Flour

2 tablespoons Buffalo Sauce

2 leaves Romaine Lettuce

1 stalk Celery

3 tablespoons Low-Fat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Pat the chicken breast dry and lightly coat it with almond flour, ensuring an even layer for a crispy texture.

  • 3

    Place the coated chicken on the baking sheet and bake for 18-20 minutes or until the internal temperature reaches 165°F. For extra crispiness, broil for an additional 2 minutes if desired.

  • 4

    While the chicken bakes, prepare the lettuce cups by washing and patting dry the romaine leaves. Roughly chop the celery.

  • 5

    Once baked, toss the warm chicken pieces in buffalo sauce until well coated.

  • 6

    Assemble the wrap by placing the buffalo chicken in the lettuce leaves, topping with chopped celery and a drizzle of low-fat Greek yogurt to balance the heat.

  • 7

    Serve immediately while the chicken is still warm and enjoy a flavorful crunch in every bite.