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 Pickles sliced
- ⅓ cup Crumbled blue cheese
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- ½ cup Hummus
Korean Banana Milk
- 24 oz Milk chilled
- 1 Banana
- ½ tsp Vanilla extract
- 1 TBSP Honey
Instructions
- Prep all ingredients as directed above—dice the chicken, halve the tomatoes, shred the lettuce, and peel and cut the carrots.
- Season the diced chicken with garlic powder, salt, and pepper.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken and sauté until browned and fully cooked, reaching an internal temperature of 165°F (74°C).
- Remove the chicken from heat and immediately toss it with buffalo wing sauce until evenly coated.
- Lay the tortillas flat on a clean surface. Add layers of shredded romaine lettuce, halved grape tomatoes, sliced pickles, buffalo chicken, and crumbled blue cheese.
- Fold in the ends of each tortilla and roll tightly into a wrap. Slice in half.
- Korean Banana Milk: In a blender add all the ingredients. Blend until smooth.
- Serve the buffalo chicken wrap alongside the carrots, hummus, and Korean banana milk.
Nutrition
Calories: 659kcal | Carbohydrates: 60g | Protein: 43g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 116mg | Sodium: 3629mg | Potassium: 1737mg | Fiber: 8g | Sugar: 38g | Vitamin A: 13906IU | Vitamin C: 16mg | Calcium: 632mg | Iron: 3mg
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 Pickles sliced
- ⅓ cup Crumbled blue cheese
- 1 cup Carrots peeled and cut into sticks (or use baby carrots)
- ½ cup Hummus
Korean Banana Milk
- 24 oz Milk chilled
- 1 Banana
- ½ tsp Vanilla extract
- 1 TBSP Honey
Instructions
- Prep all ingredients as directed above—dice the chicken, halve the tomatoes, shred the lettuce, and peel and cut the carrots.
- Season the diced chicken with garlic powder, salt, and pepper.
- Heat the olive oil in a large nonstick skillet over medium heat. Add the chicken and sauté until browned and fully cooked, reaching an internal temperature of 165°F (74°C).
- Remove the chicken from heat and immediately toss it with buffalo wing sauce until evenly coated.
- Lay the tortillas flat on a clean surface. Add layers of shredded romaine lettuce, halved grape tomatoes, sliced pickles, buffalo chicken, and crumbled blue cheese.
- Fold in the ends of each tortilla and roll tightly into a wrap. Slice in half.
- Korean Banana Milk: In a blender add all the ingredients. Blend until smooth.
- Serve the buffalo chicken wrap alongside the carrots, hummus, and Korean banana milk.
Nutrition
Calories: 659kcalCarbohydrates: 60gProtein: 43gFat: 30gSaturated Fat: 13gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.01gCholesterol: 116mgSodium: 3629mgPotassium: 1737mgFiber: 8gSugar: 38gVitamin A: 13906IUVitamin C: 16mgCalcium: 632mgIron: 3mg
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