Name: Crispy Buffalo Ranch Chicken Lettuce Wrap
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Chicken Breast; 2 tbsp Almond Flour; 2 tbsp Buffalo Sauce; 2 tbsp Nonfat Greek Yogurt; 2 Romaine Lettuce leaves; 1 tbsp Olive Oil; 1/4 tsp Garlic Powder; Salt & Pepper to taste

Crispy Buffalo Ranch Chicken Lettuce Wrap

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Lettuce Wrap

Enjoy a zesty twist on a classic wrap with tender, crispy chicken coated in almond flour and tossed in bold buffalo sauce, nestled in crisp romaine lettuce and finished with a cool, tangy Greek yogurt ranch drizzle and a hint of olive oil for extra flavor.

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NUTRITION

Protein

39g

Fat

24.7g

Carbs

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Almond Flour

2 tbsp Buffalo Sauce

2 tbsp Nonfat Greek Yogurt

2 Romaine Lettuce leaves

1 tbsp Olive Oil

1/4 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

1
Preheat your oven to 400°F.
2
Slice the chicken breast into strips sized to fit into lettuce wraps.
3
In a shallow bowl, combine the almond flour, garlic powder, salt, and black pepper.
4
Dredge the chicken strips lightly in the almond flour mixture, ensuring an even coating.
5
Place the coated chicken strips on a baking sheet lined with parchment paper and drizzle with olive oil.
6
Bake the chicken in the oven for 15-18 minutes, or until the chicken is cooked through and the coating is crispy.
7
Once baked, toss the chicken strips in buffalo sauce until they’re well coated.
8
Lay out the romaine lettuce leaves and spoon a dollop of nonfat Greek yogurt (ranch style) onto each leaf.
9
Place the buffalo chicken strips into the lettuce wraps, drizzle any remaining yogurt on top, and serve immediately.