YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Lettuce Wrap
Enjoy a twist on a classic Buffalo chicken dish with a crunchy, light almond flour coating baked to perfection and smothered in tangy buffalo sauce. Wrapped in crisp lettuce and accented with a cooling Greek yogurt drizzle and creamy avocado, this wrap offers a balanced blend of bold flavors and satisfying textures.
INGREDIENTS
5 ounces Chicken Breast
2 tablespoons Almond Flour
2 tablespoons Buffalo Sauce
3 Romaine Lettuce leaves
1 tablespoon Non-fat Greek Yogurt
1/4 serving Avocado
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a bowl, lightly coat the 5-ounce chicken breast with almond flour. For extra crunch, lightly spray with olive oil if desired.
Place the coated chicken on the baking sheet and bake for 18-20 minutes, or until the internal temperature reaches 165°F and the coating is crispy.
Once baked, toss the chicken in buffalo sauce until evenly coated.
Prepare your lettuce wraps by laying out 3 fresh Romaine lettuce leaves.
Slice the avocado into thin pieces and add a few slices to the wrap.
Top the buffalo chicken with a drizzle of non-fat Greek yogurt for a cooling effect.
Assemble the wrap by placing the chicken on the lettuce, adding avocado slices and yogurt, then roll or fold the lettuce around the filling.
Serve immediately and enjoy the balance of spicy, crispy, and cool flavors.