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: 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
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
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