Keto Buffalo Chicken Lettuce Wraps
Get your taste buds humming with Keto Oven Buffalo Chicken Wraps. Made with chicken breasts, almond flour, buffalo sauce and tangy blue cheese toppings, they're are easy to make and packed with bold flavor and protein!
Glass Mixing Bowls
- 2.5 pounds chicken breast boneless, skinless
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 cup almond flour
- 2 large eggs
- 2 tbsp unsalted butter melted
- 1 cup buffalo wing sauce
- 6 large romaine lettuce leaves
- 1 cup cherry tomatoes quartered
- 1/4 cup blue cheese dressing
- 2 tbsp blue cheese crumbles
Preheat oven to 400°F. Grease or line rimmed baking sheet with parchment paper.
Slice chicken breasts in half lengthwise to make cutlets.
In a shallow bowl, beat eggs with 1 tablespoon of water. In a second shallow bowl, mix almond flour, salt and pepper.
Dip chicken into egg mixture to coat on all sides, let excess drip off. Then dredge with flour mixture, turning to coat. Tap off excess and place on prepared baking sheet. Repeat with remaining chicken. Let sit for 10 minutes for flour to soak into the egg.
Bake in oven for 30 minutes or until chicken has reached internal temperature of 165°F on instant read thermometer.
In a small bowl, add the melted butter and add buffalo sauce. Gently use a basting brush to coat chicken with buffalo sauce. Place chicken back in the oven for 2 - 3 minutes to heat the sauce on the chicken. Slice chicken into strips lengthwise.
To Freeze Chicken
Leave baked and buffalo sauce coated breasts on baking sheet. Do not slice into pieces. Allow to cool completely.
Place baking sheet with breasts in freezer for 1 hour, uncovered.
Wrap each breast loosely in wax paper, and place in a freezer bag or container. Freeze up to 3 months.
To use: unwrap frozen breast and microwave for 2 minutes each to re-heat. OR place on a baking sheet and bake until heated thru.
Calories: 409kcal | Carbohydrates: 6g | Protein: 48g | Fat: 21g | Saturated Fat: 5g | Cholesterol: 203mg | Sodium: 1800mg | Potassium: 855mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2853IU | Vitamin C: 9mg | Calcium: 93mg | Iron: 2mg