Name: Buffalo Chicken Wrap
Prep time: 20 min
Cook time: 20 min
Ingredients: 24 oz Water; 1 cup Cucumber (sliced); 1/4 cup Fresh mint; 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 (use more if desired); 2 large Tortilla wraps; 1 cup Romaine lettuce (shredded); 1/2 cup Grape tomatoes (halved); 1/3 cup Crumbled blue cheese; 1 cup Celery (cut into 3 inch long sticks); 1/3 cup Ranch dressing

Buffalo Chicken Wrap

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Prep Time: 20

Cook Time: 20

Servings:

Calories: 568kcal

Ingredients

Cucumber Mint Water

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

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 use more if desired
2 large Tortilla wraps
1 cup Romaine lettuce shredded
1/2 cup Grape tomatoes halved
1/3 cup Crumbled blue cheese
1 cup Celery cut into 3 inch long sticks
1/3 cup Ranch dressing

US Customary - Metric

Instructions

Mix all the ingredients for the cucumber water in a pitcher. Refrigerate for 1 hour or longer if desired.
Prep the ingredients per the instructions above.
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 it is no longer pink in the middle (to an internal temperature of 160 degrees using a thermometer).
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. Layer with lettuce, tomatoes, chicken, and blue cheese.
Fold in the ends and roll up tightly. Cut in half.
Serve the wrap with celery sticks, ranch, and cucumber mint water.

Nutrition