YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Wraps with Creamy Ranch Slaw
Enjoy a satisfying twist on a classic with these crispy buffalo chicken wraps! Tender, lightly breaded chicken breast is tossed in a tangy buffalo sauce and tucked inside a whole wheat tortilla with a refreshing, creamy ranch slaw that perfectly balances heat. Every bite offers a delicious combination of crunchy, spicy, and cool flavors, making it an ideal meal for any time of the day.
INGREDIENTS
4 oz Chicken Breast
1/8 cup Almond Flour
1 tbsp Buffalo Sauce
1 Whole Wheat Tortilla Wrap
1 cup Shredded Cabbage
1/4 cup Shredded Carrot
2 tbsp Light Ranch Dressing
PREPARATION
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the chicken breast into thin strips for quicker, even cooking.
In a shallow bowl, combine the almond flour with a pinch of salt and pepper. Dredge the chicken strips lightly in the almond flour mixture.
Place the coated chicken on the baking sheet and bake for 15-20 minutes, or until the chicken is cooked through and edges become slightly crispy.
Once baked, toss the chicken strips in the buffalo sauce until evenly coated.
In a separate bowl, combine shredded cabbage and carrot. Drizzle with light ranch dressing and toss until the slaw is evenly dressed.
Warm the whole wheat tortilla wrap briefly on a skillet or in the microwave.
Assemble the wrap by placing a portion of the ranch slaw in the center of the tortilla, then top with the buffalo chicken strips.
Fold or roll up the tortilla, slice in half if desired, and serve immediately.