YOUR SOLIN GENERATED RECIPE
Crispy Chicken Lettuce Wraps with Creamy Ranch Dressing
Enjoy a light yet satisfying meal featuring crunchy, golden-baked chicken coated in whole wheat breadcrumbs cradled in crisp lettuce, accented by a tangy, homemade Greek yogurt ranch dressing. Each bite delivers a delightful mix of textures and flavors, making it an ideal option for a clean, nutritious dinner.
INGREDIENTS
5 oz Chicken Breast
1/4 cup Whole Wheat Breadcrumbs
2 Romaine Lettuce Leaves
1/4 cup Red Bell Pepper (diced)
1/4 cup Shredded Carrot
3 tbsp Nonfat Greek Yogurt
Olive Oil Spray
1/2 tsp Garlic Powder
1/2 tsp Onion Powder
1/2 tsp Paprika
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Slice the chicken breast into thin strips that will easily fit into lettuce wraps.
In a shallow bowl, combine whole wheat breadcrumbs with garlic powder, onion powder, paprika, salt, and pepper.
Lightly coat the chicken strips with olive oil spray, then dredge them in the breadcrumb mixture until evenly coated.
Place the coated chicken strips on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the chicken is fully cooked and the coating is crisp.
While the chicken bakes, prepare the wraps by laying out the romaine lettuce leaves and topping them with diced red bell pepper and shredded carrot.
In a small bowl, stir together the nonfat Greek yogurt with a pinch of salt, pepper, and any additional herbs if desired to create a creamy ranch dressing.
Once the chicken is baked, allow it to cool slightly before placing the strips into the lettuce leaves.
Drizzle the homemade ranch dressing over the chicken and veggies, then fold or roll the lettuce to enclose the filling.
Serve immediately and enjoy your nutritious, crispy chicken lettuce wraps.