Crispy Buffalo Ranch Chicken Wrap

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

Crispy Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap

Enjoy a savory twist on the classic wrap with crispy buffalo chicken coated in a light almond flour crunch, drizzled with a tangy light ranch dressing, and wrapped in a whole wheat tortilla with fresh romaine lettuce and tomato slices. This meal is both flavorful and balanced, perfect for a nutritious dinner.

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NUTRITION

433kcal
Protein
35.1g
Fat
18.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Almond Flour

1 tablespoon Buffalo Sauce

2 tablespoons Light Ranch Dressing

1 whole wheat Tortilla

1/2 cup Romaine Lettuce

1 medium Tomato

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.

  • 3

    Toss the chicken strips in almond flour until lightly and evenly coated.

  • 4

    Place the coated chicken strips on a baking sheet lined with parchment paper and bake for 15-18 minutes until crispy and cooked through.

  • 5

    Once the chicken is cooked, toss it with buffalo sauce until well coated.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for 10-15 seconds to soften.

  • 7

    Spread light ranch dressing over the tortilla, then layer with fresh chopped romaine lettuce and tomato slices.

  • 8

    Place the buffalo chicken strips on top of the veggies, roll up the tortilla tightly, and cut in half for an easy-to-eat wrap.

Crispy Buffalo Ranch Chicken Wrap

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

Crispy Buffalo Ranch Chicken Wrap

YOUR SOLIN GENERATED RECIPE

Crispy Buffalo Ranch Chicken Wrap

Enjoy a savory twist on the classic wrap with crispy buffalo chicken coated in a light almond flour crunch, drizzled with a tangy light ranch dressing, and wrapped in a whole wheat tortilla with fresh romaine lettuce and tomato slices. This meal is both flavorful and balanced, perfect for a nutritious dinner.

NUTRITION

433kcal
Protein
35.1g
Fat
18.6g
Carbs
31.9g

SERVINGS

1 serving

INGREDIENTS

4 ounces Chicken Breast

2 tablespoons Almond Flour

1 tablespoon Buffalo Sauce

2 tablespoons Light Ranch Dressing

1 whole wheat Tortilla

1/2 cup Romaine Lettuce

1 medium Tomato

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the chicken breast into thin strips and season lightly with salt and pepper if desired.

  • 3

    Toss the chicken strips in almond flour until lightly and evenly coated.

  • 4

    Place the coated chicken strips on a baking sheet lined with parchment paper and bake for 15-18 minutes until crispy and cooked through.

  • 5

    Once the chicken is cooked, toss it with buffalo sauce until well coated.

  • 6

    Warm the whole wheat tortilla in a dry skillet or microwave for 10-15 seconds to soften.

  • 7

    Spread light ranch dressing over the tortilla, then layer with fresh chopped romaine lettuce and tomato slices.

  • 8

    Place the buffalo chicken strips on top of the veggies, roll up the tortilla tightly, and cut in half for an easy-to-eat wrap.