Skinny Buffalo Chicken Lettuce Wraps

Ingredients

1 pound boneless skinless chicken tenders

2 egg whites 

2 tablespoons franks hot sauce

1 cup panko bread crumbs

½ cup Parmesan 

salt and pepper to taste

1 head Bibb lettuce

½ cup blue cheese crumbles

2 tablespoons chives, minced

½ cup ranch dressing

PREP TIME: 10 MINutes | COOK TIME: 15-20 MINutes | SERVINGS: 4

1. Preheat oven to 375.  Line baking sheet with parchment paper and set aside.

2. In one bowl add your panko, parmesan salt and pepper.  In another bowl add the egg whites and hot sauce, whisk to combine.

3. Dredge each chicken tender into the egg white mixture and then roll in the panko mixture. Patting the panko into the chicken, so it really sticks.  Place on the parchment lined baking sheet. Repeat until all tenders are coated.

4. Bake for 15-20 minutes or until cooked through. Remove from oven and assemble the wraps. 

5. I like to double up the lettuce leaves so they are easier to hold. Take 2 lettuce leaves and top with one chicken tender. Top with ranch dressing, blue cheese crumbles, chives and a drizzle of extra hot sauce. Serve immediately.

Enjoy y’all!

* I also like to add diced tomatoes and diced avocado*