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 vibrant twist on classic buffalo chicken with a crispy almond flour coating, lightly bound with egg white and tossed in tangy buffalo sauce, all served in crisp lettuce wraps for a fun, low-carb meal experience. This dish delivers a satisfying crunch, a burst of spicy flavor, and a balanced profile that's perfect for meeting your nutritional needs.

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NUTRITION

414kcal
Protein
49.4g
Fat
20.1g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Almond Flour (28g)

1 large Egg White (33g)

1 oz Buffalo Sauce (28g)

4 Iceberg Lettuce Leaves

1/4 tsp Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into bite-sized strips for easier wrapping.

  • 3

    In a shallow bowl, combine almond flour, salt, and black pepper.

  • 4

    Dip each chicken strip first in the egg white until well coated, then dredge in the almond flour mixture ensuring an even coat.

  • 5

    Arrange the coated chicken strips on a baking sheet lined with parchment paper.

  • 6

    Bake the chicken in the preheated oven for 15-18 minutes or until the chicken is thoroughly cooked and the coating is crispy.

  • 7

    Once baked, toss the crispy chicken strips in buffalo sauce until evenly coated.

  • 8

    Scoop the buffalo chicken into iceberg lettuce leaves, wrapping them up and serving immediately.

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 vibrant twist on classic buffalo chicken with a crispy almond flour coating, lightly bound with egg white and tossed in tangy buffalo sauce, all served in crisp lettuce wraps for a fun, low-carb meal experience. This dish delivers a satisfying crunch, a burst of spicy flavor, and a balanced profile that's perfect for meeting your nutritional needs.

NUTRITION

414kcal
Protein
49.4g
Fat
20.1g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast (170g)

1/4 cup Almond Flour (28g)

1 large Egg White (33g)

1 oz Buffalo Sauce (28g)

4 Iceberg Lettuce Leaves

1/4 tsp Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into bite-sized strips for easier wrapping.

  • 3

    In a shallow bowl, combine almond flour, salt, and black pepper.

  • 4

    Dip each chicken strip first in the egg white until well coated, then dredge in the almond flour mixture ensuring an even coat.

  • 5

    Arrange the coated chicken strips on a baking sheet lined with parchment paper.

  • 6

    Bake the chicken in the preheated oven for 15-18 minutes or until the chicken is thoroughly cooked and the coating is crispy.

  • 7

    Once baked, toss the crispy chicken strips in buffalo sauce until evenly coated.

  • 8

    Scoop the buffalo chicken into iceberg lettuce leaves, wrapping them up and serving immediately.