YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Lettuce Wrap
Enjoy a zesty twist on a classic wrap with crispy chicken coated in a light whole wheat panko crunch, liberally tossed in tangy buffalo sauce, and nestled in a crisp romaine lettuce cup. A few slices of creamy avocado tie it all together for a satisfying meal that's both flavorful and balanced.
INGREDIENTS
4 ounces Chicken Breast
1/4 cup Whole Wheat Panko
1 tablespoon Buffalo Sauce
2 Romaine Lettuce Leaves
1/4 medium Avocado (sliced)
PREPARATION
Preheat the oven to 400°F.
Slice the chicken breast into thin strips for easier coating and crisping.
In a shallow dish, combine the whole wheat panko breadcrumbs with a pinch of salt and pepper.
Lightly coat the chicken strips in the breadcrumbs, pressing gently to adhere.
Arrange the breaded chicken strips on a baking tray lined with parchment paper.
Bake in the preheated oven for 15-18 minutes or until the chicken is crispy and cooked through.
While the chicken bakes, prepare the lettuce wraps by gently washing and drying the romaine leaves.
In a small bowl, toss the freshly baked chicken with the buffalo sauce until evenly coated.
Place the buffalo chicken in the center of each lettuce leaf, and top with sliced avocado.
Serve immediately and enjoy your crispy, zesty buffalo chicken lettuce wraps.