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 satisfying twist on your favorite buffalo chicken wrap with a crispy, baked chicken breast coated in a light almond flour crust, tossed in zesty buffalo sauce, and nestled in crisp romaine lettuce leaves. A drizzle of creamy, protein-packed Greek yogurt ranch dressing ties all the flavors together, making it a balanced, delicious meal.

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NUTRITION

335kcal
Protein
42.5g
Fat
12.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Buffalo Sauce

3 tbsp Almond Flour

2 tbsp Plain Non-fat Greek Yogurt

2 Romaine Lettuce Leaves

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Pat the chicken breast dry and gently coat it with the almond flour mixture, pressing well to adhere.

  • 4

    Place the coated chicken on the baking sheet and bake for 20-25 minutes until the internal temperature reaches 165°F and the coating is crisp.

  • 5

    Once baked, remove the chicken from the oven and let it cool slightly before slicing into strips.

  • 6

    In a separate bowl, toss the chicken strips with buffalo sauce until evenly coated.

  • 7

    Arrange the romaine lettuce leaves on a plate and place the buffalo chicken strips inside each leaf.

  • 8

    Drizzle the plain non-fat Greek yogurt over the chicken for a light, creamy ranch finish and 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 satisfying twist on your favorite buffalo chicken wrap with a crispy, baked chicken breast coated in a light almond flour crust, tossed in zesty buffalo sauce, and nestled in crisp romaine lettuce leaves. A drizzle of creamy, protein-packed Greek yogurt ranch dressing ties all the flavors together, making it a balanced, delicious meal.

NUTRITION

335kcal
Protein
42.5g
Fat
12.7g
Carbs
12.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1 tbsp Buffalo Sauce

3 tbsp Almond Flour

2 tbsp Plain Non-fat Greek Yogurt

2 Romaine Lettuce Leaves

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    Pat the chicken breast dry and gently coat it with the almond flour mixture, pressing well to adhere.

  • 4

    Place the coated chicken on the baking sheet and bake for 20-25 minutes until the internal temperature reaches 165°F and the coating is crisp.

  • 5

    Once baked, remove the chicken from the oven and let it cool slightly before slicing into strips.

  • 6

    In a separate bowl, toss the chicken strips with buffalo sauce until evenly coated.

  • 7

    Arrange the romaine lettuce leaves on a plate and place the buffalo chicken strips inside each leaf.

  • 8

    Drizzle the plain non-fat Greek yogurt over the chicken for a light, creamy ranch finish and serve immediately.