YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Lettuce Wrap
Enjoy a revitalized twist on classic buffalo chicken in these crunchy, crispy lettuce wraps. Tender, seasoned chicken coated in a light almond flour crust and baked to perfection, then tossed in a zesty buffalo sauce, served on crisp lettuce leaves for a refreshing, protein-packed meal.
INGREDIENTS
6 oz Chicken Breast
1 large Egg
1/4 cup Almond Flour
2 tbsp Buffalo Sauce
2 Romaine Lettuce leaves
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Cut the chicken breast into bite-sized pieces.
In a small bowl, beat the egg thoroughly. In another shallow dish, place the almond flour.
Dip each chicken piece into the beaten egg, then coat it evenly with almond flour.
Place the coated chicken pieces on the prepared baking sheet and bake for 15-18 minutes, or until cooked through and the coating is crispy.
While the chicken is baking, warm the buffalo sauce slightly in a small pan or microwave.
Once the chicken is done, toss it in the warm buffalo sauce until evenly coated.
Separate the romaine lettuce leaves, wash, and pat dry.
Spoon the buffalo chicken into the lettuce leaves, and serve immediately.