Buffalo Chicken Lettuce Wrap with White Rice

So for my first food post I would like to bless you all with a yummy (low-fat) buffalo chicken wrap. I tried it out for the first time tonight after the gym and it wasn't half bad. I got home fairly late so I didn't have much time to throw something together and actually cook but this didn't take too long.

Prep Time: 35 minutes

Cooking Time: 15 minues

What You'll Need (per serving):

- 4 oz of Skinless Boneless Chicken Tenders

- 3 oz of Buffalo Sauce (I used Frank's Red Hot)

- Paprika

- Ground Pepper

- Lettuce

- 1/4 cup of White Rice

How to:

- Preheat oven to 375 degrees

- Weigh out 4 ounces of chicken

- Cut each chicken tender into four pieces

- Measure out the desired amount of hot sauce

** My serving size of hot sauce was approximately 3 ounces

- Lather the chicken in the hot sauce

- Sprinkle desired paprika and ground pepper on the chicken

- Marinate chicken for AT LEAST 30 minutes, occasionally rotating chicken in the sauce

- Cook chicken for 15 minutes

- While chicken is cooking, cook rice

** I used instant rice so it only took about five minutes

- Pull off large lettuce pieces from head of lettuce

- Place 1 serving of white rice and chicken on lettuce pieces

- Wrap chicken and rice up

- Mangia! (That's Italian for eat)

Nutrition (per serving):

- Calories: 267

- Fat (g): 4.5

- Carbs (g): 7.5

- Protein (g): 23.5

Notes:

- It's a lot easier to make a large batch of this and sort it out into desired servings to save for later.

- Not everyone in my family likes the healthier option so you can always use a tortilla instead of lettuce as the wrap.

- Get creative with it! Throw in some tomatoes, peppers, and anything else you want to spice things up.

Source:

I used this Low-Fat Buffalo Chicken Tender with Bleu Cheese Dip Recipe as a reference.

If anybody gives it a try let me know how you like it!