Buffalo Chicken Wrap

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Prep Time: 20 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 730kcal

Ingredients

Watermelon salad:

  • 2 cups Arugula
  • 1.5 cups Watermelon cubed
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Feta cheese crumbled
  • 1 TBSP Fresh mint chopped
  • 2 TBSP Pistachio nuts
  • 6 Kalamata olives cut in half

Balsamic vinaigrette:

  • 1/3 cup Balsamic vinegar
  • 1 clove Garlic crushed
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Buffalo Chicken Wrap

  • 10 oz Chicken breast boneless skinless diced into cubes
  • 1/4 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Buffalo wing sauce
  • 2 large Whole wheat tortillas
  • 1 cup Romaine lettuce roughly chopped
  • 1/2 cup Grape tomatoes halved
  • 1/2 cup Carrots shredded
  • 1/2 cup Celery diced
  • 1/2 Avocados diced into cubes
  • 3 TBSP Blue Cheese Dressing

Cucumber Mint Water

  • 24 oz Water
  • 1 cup Cucumber sliced
  • 1/4 cup Fresh mint
US Customary - Metric

Instructions

  • Mix all the ingredients for the cucumber water in a pitcher. Refrigerate for 1 hour or longer if desired.
  • In a small saucepan, over medium heat, add the balsamic vinegar and crushed garlic and bring to a simmer. Let simmer for 5-10 minutes, until the sauce thickens. The texture should be thick syrup-like. Remove from the heat immediately.
  • Let cool slightly and then pour into a jar along with the olive oil, salt, and pepper, and shake well to combine.
  • In a large bowl, combine the arugula, watermelon, red onion, feta, mint, pistachios, and olives. Refrigerate until ready to serve.
  • Pat chicken cubes dry with a paper towel and season with garlic powder, salt, and pepper.
  • In a large nonstick skillet, heat olive oil over medium-high heat. Saute the chicken until no longer pink in the middle.
  • Remove chicken from heat and place into a mixing bowl. Add in buffalo sauce and toss to coat well.
  • Lay tortillas on a clean flat surface and divide chicken evenly into each. Layer with lettuce, tomatoes, shredded carrot, celery, and avocado. Drizzle with dressing and extra buffalo sauce if desired.
  • Fold in the ends and roll up tightly. Cut in half.
  • Drizzle the watermelon salad with the reduced balsamic vinaigrette and toss gently.
  • Serve the wrap with watermelon salad and cucumber mint water.

Nutrition

Calories: 730kcal | Carbohydrates: 59g | Protein: 44g | Fat: 36g | Saturated Fat: 8g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 108mg | Sodium: 2652mg | Potassium: 1610mg | Fiber: 12g | Sugar: 22g | Vitamin A: 9610IU | Vitamin C: 35mg | Calcium: 355mg | Iron: 5mg

Buffalo Chicken Wrap

No ratings yet
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
Calories 730 kcal

Ingredients
 
 

Watermelon salad:

  • 2 cups Arugula
  • 1.5 cups Watermelon cubed
  • 1/4 cup Red onion thinly sliced
  • 1/4 cup Feta cheese crumbled
  • 1 TBSP Fresh mint chopped
  • 2 TBSP Pistachio nuts
  • 6 Kalamata olives cut in half

Balsamic vinaigrette:

  • 1/3 cup Balsamic vinegar
  • 1 clove Garlic crushed
  • 1 TBSP Extra-virgin olive oil
  • Salt to taste
  • Black pepper to taste

Buffalo Chicken Wrap

  • 10 oz Chicken breast boneless skinless diced into cubes
  • 1/4 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 TBSP Extra-virgin olive oil
  • 1/4 cup Buffalo wing sauce
  • 2 large Whole wheat tortillas
  • 1 cup Romaine lettuce roughly chopped
  • 1/2 cup Grape tomatoes halved
  • 1/2 cup Carrots shredded
  • 1/2 cup Celery diced
  • 1/2 Avocados diced into cubes
  • 3 TBSP Blue Cheese Dressing

Cucumber Mint Water

  • 24 oz Water
  • 1 cup Cucumber sliced
  • 1/4 cup Fresh mint

Instructions
 

  • Mix all the ingredients for the cucumber water in a pitcher. Refrigerate for 1 hour or longer if desired.
  • In a small saucepan, over medium heat, add the balsamic vinegar and crushed garlic and bring to a simmer. Let simmer for 5-10 minutes, until the sauce thickens. The texture should be thick syrup-like. Remove from the heat immediately.
  • Let cool slightly and then pour into a jar along with the olive oil, salt, and pepper, and shake well to combine.
  • In a large bowl, combine the arugula, watermelon, red onion, feta, mint, pistachios, and olives. Refrigerate until ready to serve.
  • Pat chicken cubes dry with a paper towel and season with garlic powder, salt, and pepper.
  • In a large nonstick skillet, heat olive oil over medium-high heat. Saute the chicken until no longer pink in the middle.
  • Remove chicken from heat and place into a mixing bowl. Add in buffalo sauce and toss to coat well.
  • Lay tortillas on a clean flat surface and divide chicken evenly into each. Layer with lettuce, tomatoes, shredded carrot, celery, and avocado. Drizzle with dressing and extra buffalo sauce if desired.
  • Fold in the ends and roll up tightly. Cut in half.
  • Drizzle the watermelon salad with the reduced balsamic vinaigrette and toss gently.
  • Serve the wrap with watermelon salad and cucumber mint water.

Nutrition

Calories: 730kcalCarbohydrates: 59gProtein: 44gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 108mgSodium: 2652mgPotassium: 1610mgFiber: 12gSugar: 22gVitamin A: 9610IUVitamin C: 35mgCalcium: 355mgIron: 5mg
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