YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Lettuce Wrap
Enjoy a vibrant twist on a classic buffalo bite with crispy, almond flour-coated chicken strips, drizzled in tangy buffalo sauce and nestled in crisp lettuce leaves. A refreshing slice of avocado completes this light yet satisfying wrap, perfect for any meal of the day.
INGREDIENTS
4 ounces Chicken Breast
2 tablespoons Almond Flour
1 tablespoon Buffalo Sauce
2 Romaine Lettuce Leaves
1/4 Avocado
PREPARATION
Preheat your oven to 425°F and line a baking sheet with parchment paper.
Slice the chicken breast into strips and pat dry with a paper towel.
Place the almond flour in a shallow dish. Dredge each chicken strip lightly in the almond flour, shaking off any excess.
Arrange the coated chicken strips on the prepared baking sheet and spray lightly with cooking spray.
Bake the chicken strips for 15-18 minutes, turning halfway through until they are crispy and cooked through.
In a small bowl, toss the baked chicken strips with buffalo sauce until evenly coated.
Prepare the lettuce leaves on a plate, and layer with the buffalo chicken strips.
Top with sliced or mashed avocado, and serve immediately.