Crispy Buffalo Chicken Lettuce Wraps with Creamy Greek Yogurt Ranch

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

Crispy Buffalo Chicken Lettuce Wraps with Creamy Greek Yogurt Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Lettuce Wraps with Creamy Greek Yogurt Ranch

Enjoy a vibrant mix of spicy buffalo chicken paired with a refreshing, creamy Greek yogurt ranch, all nestled in crisp lettuce wraps. This dish delivers a satisfying crunch from the almond flour coating on tender chicken breast, perfectly balanced by tangy buffalo sauce and a cool, herb-infused yogurt dip.

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NUTRITION

383kcal
Protein
43.3g
Fat
15.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

2 tbsp Buffalo Sauce

3 Romaine Lettuce Leaves

1/4 cup Non-Fat Greek Yogurt

1 tbsp Fresh Dill

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat dry the chicken breast and season lightly with salt and pepper.

  • 3

    Brush the chicken with 1 tablespoon of buffalo sauce, then dredge it in almond flour mixed with garlic powder, onion powder, and a pinch of salt and pepper to create a crispy coating.

  • 4

    Place the coated chicken on the baking sheet and drizzle with the remaining 1 tablespoon of buffalo sauce.

  • 5

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F and the coating is golden and crisp.

  • 6

    While the chicken bakes, prepare the creamy ranch: in a small bowl, combine non-fat Greek yogurt with fresh dill. Adjust seasoning with salt and pepper as desired.

  • 7

    Once cooked, slice the chicken into strips. Lay out the Romaine lettuce leaves and fill them with chicken strips.

  • 8

    Drizzle the Greek yogurt ranch over the chicken, fold or roll the lettuce wraps, and serve immediately.

Crispy Buffalo Chicken Lettuce Wraps with Creamy Greek Yogurt Ranch

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

Crispy Buffalo Chicken Lettuce Wraps with Creamy Greek Yogurt Ranch

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Chicken Lettuce Wraps with Creamy Greek Yogurt Ranch

Enjoy a vibrant mix of spicy buffalo chicken paired with a refreshing, creamy Greek yogurt ranch, all nestled in crisp lettuce wraps. This dish delivers a satisfying crunch from the almond flour coating on tender chicken breast, perfectly balanced by tangy buffalo sauce and a cool, herb-infused yogurt dip.

NUTRITION

383kcal
Protein
43.3g
Fat
15.5g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

4 oz Chicken Breast

1/4 cup Almond Flour

2 tbsp Buffalo Sauce

3 Romaine Lettuce Leaves

1/4 cup Non-Fat Greek Yogurt

1 tbsp Fresh Dill

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat dry the chicken breast and season lightly with salt and pepper.

  • 3

    Brush the chicken with 1 tablespoon of buffalo sauce, then dredge it in almond flour mixed with garlic powder, onion powder, and a pinch of salt and pepper to create a crispy coating.

  • 4

    Place the coated chicken on the baking sheet and drizzle with the remaining 1 tablespoon of buffalo sauce.

  • 5

    Bake the chicken for 20-25 minutes or until the internal temperature reaches 165°F and the coating is golden and crisp.

  • 6

    While the chicken bakes, prepare the creamy ranch: in a small bowl, combine non-fat Greek yogurt with fresh dill. Adjust seasoning with salt and pepper as desired.

  • 7

    Once cooked, slice the chicken into strips. Lay out the Romaine lettuce leaves and fill them with chicken strips.

  • 8

    Drizzle the Greek yogurt ranch over the chicken, fold or roll the lettuce wraps, and serve immediately.