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 bold, flavorful twist on a classic buffalo chicken dish with this crispy version served in fresh romaine lettuce wraps. Juicy chicken breast is lightly coated in an almond flour crisp and tossed in tangy buffalo sauce, then nestled in crisp lettuce leaves with a hint of egg white for extra binding. A satisfying, low-carb meal perfect for a balanced dinner.

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NUTRITION

429kcal
Protein
54.1g
Fat
19.1g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1.5 tbsp Buffalo Sauce

4 Romaine Lettuce Leaves

1 large Egg White

1/2 tsp Garlic Powder

Pinch of Salt

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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 and add garlic powder and a pinch of salt.

  • 3

    In a separate bowl, add the almond flour.

  • 4

    Dip the chicken breast pieces first in the egg white mixture, then coat evenly in almond flour.

  • 5

    Place the coated chicken on the baking sheet and bake for 15-18 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    Once baked, transfer the chicken to a bowl and drizzle with buffalo sauce. Toss gently to ensure every piece is well coated.

  • 7

    Lay out the romaine lettuce leaves on a plate, and spoon the crispy buffalo chicken on top.

  • 8

    Serve immediately while hot.

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 bold, flavorful twist on a classic buffalo chicken dish with this crispy version served in fresh romaine lettuce wraps. Juicy chicken breast is lightly coated in an almond flour crisp and tossed in tangy buffalo sauce, then nestled in crisp lettuce leaves with a hint of egg white for extra binding. A satisfying, low-carb meal perfect for a balanced dinner.

NUTRITION

429kcal
Protein
54.1g
Fat
19.1g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

1/4 cup Almond Flour

1.5 tbsp Buffalo Sauce

4 Romaine Lettuce Leaves

1 large Egg White

1/2 tsp Garlic Powder

Pinch of Salt

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 and add garlic powder and a pinch of salt.

  • 3

    In a separate bowl, add the almond flour.

  • 4

    Dip the chicken breast pieces first in the egg white mixture, then coat evenly in almond flour.

  • 5

    Place the coated chicken on the baking sheet and bake for 15-18 minutes, or until the chicken is cooked through and the coating is crispy.

  • 6

    Once baked, transfer the chicken to a bowl and drizzle with buffalo sauce. Toss gently to ensure every piece is well coated.

  • 7

    Lay out the romaine lettuce leaves on a plate, and spoon the crispy buffalo chicken on top.

  • 8

    Serve immediately while hot.