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Buffalo Chicken Wrap

Prep Time 20 minutes
Cook Time 20 minutes
Servings 2
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

Calories: 568kcal | Carbohydrates: 24g | Protein: 40g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 2570mg | Potassium: 1057mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3103IU | Vitamin C: 13mg | Calcium: 249mg | Iron: 3mg