YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Chicken Wrap with Fresh Veggies
Enjoy a flavorful twist on a classic wrap with crispy, lightly-coated buffalo chicken, fresh mixed veggies, and a whole wheat wrap that brings a perfect balance of heat and crunch. Each bite delivers a satisfying combination of spicy tang, crisp textures, and wholesome goodness.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Buffalo Sauce
1 whole wheat tortilla
2 tbsp Almond Flour
1 cup shredded mixed lettuce
1/2 medium Tomato
1/4 cup sliced Cucumber
PREPARATION
Preheat your oven to 400°F.
Lightly coat the chicken breast with almond flour on all sides to create a crispy texture.
Place the coated chicken on a baking sheet and bake for 20-25 minutes until cooked through and crispy.
Once baked, toss the chicken pieces in buffalo sauce until evenly coated.
Warm the whole wheat tortilla in a dry skillet or microwave for a few seconds to make it pliable.
Assemble the wrap by layering shredded lettuce, tomato slices, and cucumber slices in the center of the tortilla.
Add the buffalo chicken on top of the veggies, then wrap tightly, slicing in half if desired.
Serve immediately and enjoy your crispy buffalo chicken wrap with fresh veggies.