YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Ranch Lettuce Wrap
Enjoy a vibrant twist on a classic buffalo chicken dish in a refreshing lettuce wrap! This dish features tender, seasoned chicken crisply coated in almond flour, tossed in a tangy buffalo sauce, and drizzled with creamy low-fat ranch dressing. All served on crisp romaine lettuce leaves for a burst of freshness.
INGREDIENTS
5 ounces Chicken Breast
2 tablespoons Almond Flour
1.5 tablespoons Buffalo Sauce
2 tablespoons Low-Fat Ranch Dressing
2 Romaine Lettuce Leaves
PREPARATION
Preheat your oven to 400°F.
Slice the chicken breast into thin strips or bite-sized pieces. Pat them dry with a paper towel.
In a shallow bowl, season the chicken pieces lightly with salt, pepper, and additional spices if desired. Then, dredge them in almond flour until evenly coated.
Place the coated chicken pieces on a baking sheet lined with parchment paper. Bake for 15-18 minutes or until the chicken is cooked through and the coating is crispy.
Once baked, transfer the chicken to a mixing bowl and toss with the buffalo sauce until all pieces are well coated.
Lay out the romaine lettuce leaves on a plate. Spoon the buffalo chicken onto the lettuce leaves and drizzle with low-fat ranch dressing.
Serve immediately and enjoy your crispy buffalo chicken lettuce wrap!