YOUR SOLIN GENERATED RECIPE
Crispy Lemon Garlic Chicken Lettuce Wraps
Enjoy a crunchy, zesty twist on classic wraps with tender, lightly almond-coated chicken that’s pan-seared to a crisp finish. Fresh, crisp lettuce and vibrant red bell pepper add a refreshing crunch, while a tangy Greek yogurt dip brings a creamy contrast. This dish is perfectly balanced for a satisfying meal any time of day.
INGREDIENTS
5 ounces Chicken Breast
1/8 cup Almond Flour
1 tsp Olive Oil
1/2 Lemon
1 clove Garlic
3 leaves Butter Lettuce
1/4 Red Bell Pepper
1/4 cup Cucumber
2 ounces Nonfat Greek Yogurt
Salt and Black Pepper to taste
PREPARATION
Slice the chicken breast into thin strips for quicker cooking and a crispier texture.
In a shallow bowl, combine the almond flour with a pinch of salt and black pepper. Add the minced garlic, lemon zest, and a squeeze of lemon juice.
Lightly dredge each chicken strip in the almond flour mixture, shaking off excess coating.
Heat olive oil in a skillet over medium-high heat. Once hot, add the coated chicken strips and cook for about 3-4 minutes per side until they are golden and crispy, ensuring the chicken is cooked through.
While the chicken cooks, prepare the lettuce wraps by washing and drying the butter lettuce leaves. Slice the red bell pepper and cucumber for added crunch.
Once the chicken is done, assemble the wraps by placing the chicken strips on a lettuce leaf, topping with fresh bell pepper and cucumber slices.
Serve with a side of nonfat Greek yogurt drizzled lightly over the top or as a dip, and add a final squeeze of lemon juice for extra brightness.