Crispy Buffalo Ranch Chicken Lettuce Wrap

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

Crispy Buffalo Ranch Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Lettuce Wrap

Enjoy a flavorful twist on a classic wrap – tender chicken breast is lightly coated with almond flour and baked until crispy, then tossed in tangy buffalo sauce and finished with a drizzle of light ranch dressing. Served in crisp, refreshing lettuce cups, this dish balances spice, creaminess, and crunch for a satisfying meal.

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NUTRITION

374kcal
Protein
47g
Fat
15g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Buffalo Sauce

2 tbsp Light Ranch Dressing

2 cups Romaine Lettuce

1 tbsp Almond Flour

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.

  • 2

    In a shallow bowl, combine the almond flour, salt, and pepper. Pat dry the chicken breast and coat evenly with the almond flour mixture.

  • 3

    Place the coated chicken breast on the baking sheet and bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 4

    Once baked, let the chicken rest for a few minutes before slicing it into strips.

  • 5

    In a separate bowl, gently toss the warm chicken strips with buffalo sauce, ensuring each piece is lightly coated.

  • 6

    Prepare your serving by placing shredded romaine lettuce on a plate as a base. Arrange the buffalo chicken strips on top and drizzle with light ranch dressing.

  • 7

    Serve immediately and enjoy the mix of spicy, tangy, and crispy textures in every bite.

Crispy Buffalo Ranch Chicken Lettuce Wrap

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

Crispy Buffalo Ranch Chicken Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Lettuce Wrap

Enjoy a flavorful twist on a classic wrap – tender chicken breast is lightly coated with almond flour and baked until crispy, then tossed in tangy buffalo sauce and finished with a drizzle of light ranch dressing. Served in crisp, refreshing lettuce cups, this dish balances spice, creaminess, and crunch for a satisfying meal.

NUTRITION

374kcal
Protein
47g
Fat
15g
Carbs
7g

SERVINGS

1 serving

INGREDIENTS

5 oz Chicken Breast

2 tbsp Buffalo Sauce

2 tbsp Light Ranch Dressing

2 cups Romaine Lettuce

1 tbsp Almond Flour

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with foil or parchment paper.

  • 2

    In a shallow bowl, combine the almond flour, salt, and pepper. Pat dry the chicken breast and coat evenly with the almond flour mixture.

  • 3

    Place the coated chicken breast on the baking sheet and bake for 18-20 minutes or until the chicken is cooked through and the coating is crispy.

  • 4

    Once baked, let the chicken rest for a few minutes before slicing it into strips.

  • 5

    In a separate bowl, gently toss the warm chicken strips with buffalo sauce, ensuring each piece is lightly coated.

  • 6

    Prepare your serving by placing shredded romaine lettuce on a plate as a base. Arrange the buffalo chicken strips on top and drizzle with light ranch dressing.

  • 7

    Serve immediately and enjoy the mix of spicy, tangy, and crispy textures in every bite.