Buffalo Chicken Wrap

No ratings yet
Print Pin
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 591kcal

Ingredients

Buffalo Chicken Wrap:

  • 8 oz Chicken breast boneless skinless diced into cubes
  • ¼ tsp Garlic powder
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ TBSP Extra-virgin olive oil
  • ¼ cup Buffalo wing sauce (use more if desired)
  • 2 large Tortilla wraps
  • 1 cup Romaine lettuce shredded
  • ½ cup Grape tomatoes halved
  • ½ cup Pickle sliced
  • ⅓ cup Crumbled blue cheese

Sides:

  • 1 cup Carrots peeled and cut into 3-inch sticks
  • ½ cup Ranch dressing

Almond Milk with Cinnamon & Honey:

  • 2 cups Almond milk unsweetened
  • 1 TBSP Honey (or to taste)
  • ½ tsp Cinnamon ground
US Customary - Metric

Instructions

  • Pat the chicken cubes dry with a paper towel and season with garlic powder, salt, and black pepper.
  • Heat a large nonstick skillet over medium-high heat. Add olive oil and swirl to coat the pan.
  • Add the seasoned chicken to the skillet and sauté for about 6–8 minutes, stirring occasionally, until fully cooked. Use a food thermometer to ensure the internal temperature reaches 165°F (74°C).
  • Remove the chicken from heat and transfer it to a mixing bowl. Add buffalo wing sauce and toss to coat evenly.
  • Lay the tortillas on a clean flat surface. Evenly layer romaine lettuce, grape tomatoes, pickle chips, buffalo chicken, and crumbled blue cheese.
  • Fold in the sides of each tortilla and roll tightly into a wrap. Cut in half before serving.
  • Combine almond milk, honey, and ground cinnamon. Stir well.
  • Serve the buffalo chicken wrap with carrot sticks, ranch dressing, and almond milk with cinnamon and honey. Enjoy!

Nutrition

Calories: 591kcal | Carbohydrates: 27g | Protein: 28g | Fat: 42g | Saturated Fat: 10g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 4131mg | Potassium: 914mg | Fiber: 4g | Sugar: 17g | Vitamin A: 13323IU | Vitamin C: 11mg | Calcium: 509mg | Iron: 1mg

Buffalo Chicken Wrap

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Servings 2
Calories 591 kcal

Ingredients
 
 

Buffalo Chicken Wrap:

  • 8 oz Chicken breast boneless skinless diced into cubes
  • ¼ tsp Garlic powder
  • ½ tsp Salt
  • ½ tsp Black pepper
  • ½ TBSP Extra-virgin olive oil
  • ¼ cup Buffalo wing sauce (use more if desired)
  • 2 large Tortilla wraps
  • 1 cup Romaine lettuce shredded
  • ½ cup Grape tomatoes halved
  • ½ cup Pickle sliced
  • ⅓ cup Crumbled blue cheese

Sides:

  • 1 cup Carrots peeled and cut into 3-inch sticks
  • ½ cup Ranch dressing

Almond Milk with Cinnamon & Honey:

  • 2 cups Almond milk unsweetened
  • 1 TBSP Honey (or to taste)
  • ½ tsp Cinnamon ground

Instructions
 

  • Pat the chicken cubes dry with a paper towel and season with garlic powder, salt, and black pepper.
  • Heat a large nonstick skillet over medium-high heat. Add olive oil and swirl to coat the pan.
  • Add the seasoned chicken to the skillet and sauté for about 6–8 minutes, stirring occasionally, until fully cooked. Use a food thermometer to ensure the internal temperature reaches 165°F (74°C).
  • Remove the chicken from heat and transfer it to a mixing bowl. Add buffalo wing sauce and toss to coat evenly.
  • Lay the tortillas on a clean flat surface. Evenly layer romaine lettuce, grape tomatoes, pickle chips, buffalo chicken, and crumbled blue cheese.
  • Fold in the sides of each tortilla and roll tightly into a wrap. Cut in half before serving.
  • Combine almond milk, honey, and ground cinnamon. Stir well.
  • Serve the buffalo chicken wrap with carrot sticks, ranch dressing, and almond milk with cinnamon and honey. Enjoy!

Nutrition

Calories: 591kcalCarbohydrates: 27gProtein: 28gFat: 42gSaturated Fat: 10gPolyunsaturated Fat: 18gMonounsaturated Fat: 12gTrans Fat: 0.01gCholesterol: 90mgSodium: 4131mgPotassium: 914mgFiber: 4gSugar: 17gVitamin A: 13323IUVitamin C: 11mgCalcium: 509mgIron: 1mg
Tried this recipe?Let us know how it was!