Cheesy Buffalo Chicken Wrap

Diet:
Egg-free
Nut-free
Makes: 2 wraps
Per portion: 534kcal

Ingredients
 

  • 8 oz chicken breast (sliced in half)
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • salt (pinch)
  • pepper (pinch)
  • ⅛ cup Buffalo sauce (use more if you want it more saucy)

For wrap

  • 2 large tortilla wraps
  • ½ cup colby cheese (shredded)
  • ½ cup romaine lettuce (chopped thin)
  • ¼ cup light ranch

Instructions

  • Heat a non-stick pan over medium/high heat, season chicken, spray pan with oil, cook on both sides for 4-5 minutes or until cooked through. Add to a blender and shred (roughly chop before). Transfer to a bowl and mix with Buffalo sauce.
  • Wipe out the pan. Turn down the heat.
  • Cut a slit in your tortilla, starting at the center. Add ingredients in this order starting at the bottom left: chicken, lettuce, ranch, cheese. Fold each section on top of each other starting with the chicken corner.
  • Toast in pan with a butter spray or butter, cheese side down first, flip after 1 minute (or until golden), wait another 1 minute seconds, then cut in half.

Nutrition

Serving: 1 wrap | Balanced: 1 | Cal: 534 kcal | Carb: 36 g | Protein: 38 g | Fat: 26 g

One Comment

  1. This was a winner! Kids and adults loved it. My picky tween gave it a thumbs up 👍🏽

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