Crispy Buffalo Chicken Ranch Lettuce Wrap

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

Crispy Buffalo Chicken Ranch Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Ranch Lettuce Wrap

Enjoy a satisfying twist on a classic buffalo chicken wrap, where tender and crispy buffalo-seasoned chicken is nestled in crisp lettuce leaves and drizzled with a cool, creamy ranch made from nonfat Greek yogurt. Every bite delivers a perfect balance of zesty heat, crunchy texture, and refreshing creaminess.

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NUTRITION

387kcal
Protein
44.7g
Fat
18.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 tbsp Buffalo Sauce

2 tbsp Nonfat Greek Yogurt Ranch

2 Romaine Lettuce Leaves

1/2 tsp Smoked Paprika (optional)

1/2 tsp Garlic Powder (optional)

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into thin strips or bite-sized pieces for quicker, even cooking.

  • 3

    In a shallow bowl, combine the almond flour, smoked paprika, and garlic powder. Toss the chicken pieces in the mixture until evenly coated.

  • 4

    Place the coated chicken pieces on the baking sheet and bake for 18-20 minutes, flipping halfway through, until the chicken is cooked through and crispy.

  • 5

    Once baked, toss the hot chicken in the buffalo sauce until fully coated.

  • 6

    Lay out the romaine lettuce leaves on a serving plate and top each with an even portion of the buffalo chicken.

  • 7

    Drizzle the nonfat Greek yogurt ranch over the chicken, and serve immediately.

Crispy Buffalo Chicken Ranch Lettuce Wrap

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

Crispy Buffalo Chicken Ranch Lettuce Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Ranch Lettuce Wrap

Enjoy a satisfying twist on a classic buffalo chicken wrap, where tender and crispy buffalo-seasoned chicken is nestled in crisp lettuce leaves and drizzled with a cool, creamy ranch made from nonfat Greek yogurt. Every bite delivers a perfect balance of zesty heat, crunchy texture, and refreshing creaminess.

NUTRITION

387kcal
Protein
44.7g
Fat
18.1g
Carbs
11.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Chicken Breast

1/4 cup Almond Flour

1 tbsp Buffalo Sauce

2 tbsp Nonfat Greek Yogurt Ranch

2 Romaine Lettuce Leaves

1/2 tsp Smoked Paprika (optional)

1/2 tsp Garlic Powder (optional)

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Slice the chicken breast into thin strips or bite-sized pieces for quicker, even cooking.

  • 3

    In a shallow bowl, combine the almond flour, smoked paprika, and garlic powder. Toss the chicken pieces in the mixture until evenly coated.

  • 4

    Place the coated chicken pieces on the baking sheet and bake for 18-20 minutes, flipping halfway through, until the chicken is cooked through and crispy.

  • 5

    Once baked, toss the hot chicken in the buffalo sauce until fully coated.

  • 6

    Lay out the romaine lettuce leaves on a serving plate and top each with an even portion of the buffalo chicken.

  • 7

    Drizzle the nonfat Greek yogurt ranch over the chicken, and serve immediately.