YOUR SOLIN GENERATED RECIPE
Crispy Chicken and Fresh Veggie Lettuce Wraps
Enjoy a light yet satisfying meal featuring crunchy, golden-brown chicken paired with crisp lettuce and a medley of fresh veggies. This dish perfectly balances textures and flavors, making it an ideal choice for a health-conscious crowd looking for a protein-rich meal with vibrant, garden-fresh accents.
INGREDIENTS
4 oz Chicken Breast
2 tbsp Almond Flour
1 Egg White
4 Romaine Lettuce Leaves
1/2 medium Bell Pepper
1/4 medium Carrot (shredded)
1/4 cup Red Cabbage (shredded)
Olive Oil Cooking Spray
Salt, Pepper, and 1/2 tsp Garlic Powder
PREPARATION
Slice the chicken breast into thin cutlets for even cooking.
In a shallow bowl, whisk the egg white with a pinch of salt and pepper.
Place almond flour in a separate shallow dish and season with garlic powder, salt, and pepper.
Dip each chicken cutlet first in the egg white mixture, then coat evenly with almond flour.
Heat a non-stick skillet over medium heat and lightly spray with olive oil cooking spray.
Cook the chicken cutlets for about 3-4 minutes per side until golden and cooked through.
While the chicken cooks, prepare the wraps by washing and patting dry the romaine lettuce leaves.
Thinly slice the bell pepper, shred the carrot, and red cabbage. Combine them in a bowl.
Slice the crispy chicken into strips and place them on the lettuce leaves.
Top with the fresh veggie mix and serve immediately as delicious, crunchy lettuce wraps.