Crispy Buffalo Ranch Chicken Wrap

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

Crispy Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap

Enjoy a flavor-packed wrap featuring tender, oven-baked chicken with a crispy almond flour coating, tossed in a tangy buffalo sauce and complemented by a drizzle of light ranch. Fresh lettuce, shredded carrots, and cool avocado bring a delightful crunch and creaminess, all neatly wrapped in a whole wheat tortilla for a satisfying meal.

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NUTRITION

467kcal
Protein
34.9g
Fat
22g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1 tbsp Light Ranch Dressing

1 tbsp Buffalo Sauce

1/2 cup Romaine Lettuce (chopped)

1/4 cup Shredded Carrots

1/4 piece Avocado

2 tbsp Almond Flour

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into strips. In a bowl, toss the chicken with buffalo sauce until evenly coated.

  • 3

    Lightly dredge the sauced chicken strips in almond flour to create a crispy coating.

  • 4

    Place the coated chicken strips on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the chicken is cooked through and crispy.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    In the tortilla, layer chopped romaine lettuce, shredded carrots, and sliced avocado.

  • 7

    Add the baked chicken strips to the wrap and drizzle with light ranch dressing.

  • 8

    Fold the tortilla tightly around the filling, slicing in half if desired, and serve immediately.

Crispy Buffalo Ranch Chicken Wrap

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

Crispy Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap

Enjoy a flavor-packed wrap featuring tender, oven-baked chicken with a crispy almond flour coating, tossed in a tangy buffalo sauce and complemented by a drizzle of light ranch. Fresh lettuce, shredded carrots, and cool avocado bring a delightful crunch and creaminess, all neatly wrapped in a whole wheat tortilla for a satisfying meal.

NUTRITION

467kcal
Protein
34.9g
Fat
22g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1 whole wheat tortilla

1 tbsp Light Ranch Dressing

1 tbsp Buffalo Sauce

1/2 cup Romaine Lettuce (chopped)

1/4 cup Shredded Carrots

1/4 piece Avocado

2 tbsp Almond Flour

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Slice the chicken breast into strips. In a bowl, toss the chicken with buffalo sauce until evenly coated.

  • 3

    Lightly dredge the sauced chicken strips in almond flour to create a crispy coating.

  • 4

    Place the coated chicken strips on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the chicken is cooked through and crispy.

  • 5

    Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.

  • 6

    In the tortilla, layer chopped romaine lettuce, shredded carrots, and sliced avocado.

  • 7

    Add the baked chicken strips to the wrap and drizzle with light ranch dressing.

  • 8

    Fold the tortilla tightly around the filling, slicing in half if desired, and serve immediately.