Buffalo Chicken Wrap
Buffalo chicken wrap: chicken breast strips marinated in hot sauce and cooked in a skillet, rolled in large flour tortillas with ranch or blue cheese dressing, romaine, shredded carrot, avocado and cheddar. Makes 4 wraps.
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Ingredients
- 1 pound boneless skinless chicken breasts cut into several long, thin strips
- 2 tablespoons olive oil
- 1/2 cup hot sauce buffalo wing sauce also works
- 1/2 teaspoon paprika smoked paprika also works
- 1/2 teaspoon garlic powder
- 1 pinch salt
- 4 large flour tortillas
- 1/2 cup ranch or blue cheese dressing spread as a thin layer
- 2 cups romaine lettuce chopped; iceberg lettuce also works
- 1/2 cup carrot shredded
- 1/2 avocado sliced
- 1/2 cup shredded cheddar cheese
Instructions
- Slice the chicken breasts into several long, thin strips.
- In a small bowl, whisk together the olive oil, hot sauce, paprika, garlic powder and salt. Add the chicken and let it marinate for at least 10 minutes, or up to 24 hours. Keep the chicken in the refrigerator until you cook it.
- Heat a large non-stick skillet over medium-high heat and add the chicken strips. Cook for 4 to 5 minutes, turning once, until no longer pink and a food thermometer reads 165°F.
- While the chicken cooks, place the tortillas on a plate and spread them with a thin layer of ranch or blue cheese dressing. Layer with the lettuce, carrots, avocado and cheese.
- Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired.
Notes
Marinate the chicken in the refrigerator. Leftover cooked chicken: refrigerate within 2 hours, use within 3 to 4 days, reheat to 165°F. Eat assembled wraps right away.
Nutrition
Serving: 1servingCalories: 651kcalCarbohydrates: 42.5gProtein: 36gFat: 37.3gSodium: 1781mgFiber: 5.2gSugar: 5.1g