YOUR SOLIN GENERATED RECIPE
Crispy Buffalo Ranch Chicken Lettuce Wraps
Enjoy a dynamic twist on a classic favorite with these crispy chicken lettuce wraps. Tender chicken breast is lightly coated in a spiced almond flour batter, pan-fried to a delightful crisp, and glazed in a tangy buffalo sauce. Served on crisp romaine lettuce and drizzled with a creamy Greek yogurt ranch sauce, this meal offers an exciting blend of flavors and a satisfying crunch—perfect for a nutritious and energizing dinner.
INGREDIENTS
6 oz Chicken Breast
1/4 cup Almond Flour
2 tbsp Buffalo Sauce
2 tbsp Nonfat Greek Yogurt
1 tsp Olive Oil
4 Romaine Lettuce Leaves
PREPARATION
Slice the chicken breast into bite-sized strips or pieces.
In a shallow bowl, season the almond flour with a pinch of salt and pepper. Dredge the chicken pieces in the almond flour until evenly coated.
Heat the olive oil in a non-stick skillet over medium heat. Add the coated chicken pieces and cook until they are golden and crispy, about 4-5 minutes per side.
Once the chicken is almost done, drizzle the buffalo sauce over the pieces in the skillet, ensuring an even coat, and cook for an additional minute to meld the flavors.
Prepare the lettuce by rinsing and drying the romaine leaves. Set them on a plate.
Top the lettuce leaves with the crispy buffalo chicken and then drizzle with the nonfat Greek yogurt, which serves as a light ranch-style sauce.
Serve immediately and enjoy your protein-packed, flavorful lettuce wraps!