Ingredients
- 2 boneless, skinless chicken breasts, cooked and shredded (or diced)
- ½ cup buffalo sauce (Frank’s RedHot or your favorite brand)
- 1 tablespoon butter, melted
- 4 large flour tortillas (or whole wheat for a healthier option)
- 1 cup romaine lettuce, chopped
- ½ cup shredded carrots
- ½ cup diced tomatoes
- ½ cup shredded cheddar cheese (or mozzarella)
- ¼ cup ranch or blue cheese dressing
- 1 tablespoon olive oil (if pan-searing the tortillas)
Instructions
If using raw chicken, season lightly with salt and pepper, then cook it in a skillet over medium heat with a tablespoon of olive oil for about 6-7 minutes per side until fully cooked. Shred or dice the chicken once done. If using pre-cooked chicken, simply shred it with two forks.
In a large bowl, mix the buffalo sauce with melted butter, then toss the shredded chicken in the sauce until evenly coated. Let it sit for a few minutes to absorb the flavors.
While the chicken marinates, chop the lettuce, shred the carrots, dice the tomatoes, and set out the cheese and dressing.
To make the wraps more pliable, warm the tortillas in a dry skillet over low heat for about 30 seconds on each side or microwave them for 10 seconds.
Lay a tortilla flat and spread a tablespoon of ranch or blue cheese dressing in the center. Add a generous portion of buffalo chicken, followed by lettuce, carrots, tomatoes, and shredded cheese.
Fold in the sides of the tortilla, then roll it tightly from the bottom up, securing the filling inside. If desired, place the wrap seam-side down on a heated skillet for 1-2 minutes to lightly crisp the outside.
Slice each wrap in half and serve immediately with extra buffalo sauce or dressing on the side.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 420
- Sugar: 3g
- Fat: 16g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 32g