YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Lettuce Wraps
Enjoy a zesty twist on classic chicken wraps with a crispy, oven-baked chicken coated in crunchy panko, generously tossed in Buffalo sauce, and served in crisp lettuce cups with a drizzle of cool ranch dressing. Perfect for a satisfying meal that's both light and packed with protein.
INGREDIENTS
4 oz Chicken Breast
1/4 cup Panko Breadcrumbs
1 tbsp Buffalo Wing Sauce
2 tbsp Light Ranch Dressing
3 Romaine Lettuce Leaves
Salt and Pepper to taste
Olive Oil Spray
PREPARATION
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Pat the chicken breast dry and season lightly with salt and pepper.
Dredge the chicken in panko breadcrumbs ensuring an even coating. Use olive oil spray over the chicken to help the crumbs adhere and crisp up.
Place the chicken on the baking sheet and bake for 18-20 minutes until cooked through and the coating is golden and crispy.
Once baked, remove the chicken from the oven and let it rest for a few minutes before slicing into strips.
Toss the chicken strips in Buffalo wing sauce until evenly coated.
Prepare the lettuce leaves on a plate and arrange the sauced chicken strips on top.
Drizzle with light ranch dressing and serve immediately.