RecipesLunch
Lunch
Buffalo Chicken Wrap
Chicken breast seared fast and tossed in hot sauce before it ever meets the tortilla, so the heat runs through every bite instead of pooling in one spot. Ranch cools it back down, lettuce and shredded carrot bringing the crunch a soft wrap can't manage alone.
- Serves
- 4
- Prep
- 15min
- Cook
- 10min
- Total
- 25min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Blood Pressure, Cholesterol, Cardiometabolic
Per serving
- Calories
- 563kcal
- Protein
- 37.2g
- Carbs
- 62.5g
- Fat
- 19g
- Fibre
- 5.3g
01
Ingredients
For 4 servings · MetricUS
- 500gchicken breast filletsone pack, sliced thin
- 1 tbspolive oil
- ½ tspgarlic powder
- ½ tspsmoked paprika
- salt and black pepperto taste
- 60mlhot sauceFrank's-style, about 4 tbsp
- 4 largeflour tortillasfrom a pack of 8
- 60granch dressingabout 4 tbsp
- 100gromaine lettuce, shredded
- 1carrot, shreddedabout 60g
- 60gcheddar, grated
- 1 lbchicken breast filletsone pack, sliced thin
- 1 tbspolive oil
- ½ tspgarlic powder
- ½ tspsmoked paprika
- salt and black pepperto taste
- ¼ cuphot sauceFrank's-style, about 60ml
- 4 largeflour tortillasfrom an 8-count pack
- ¼ cupranch dressingabout 2 oz
- 3½ ozromaine lettuce, shredded
- 1carrot, shreddedabout 2 oz
- 2 ozcheddar, shredded
02
Method
Season the chicken.
Slice the chicken breast into thin strips. Toss with the olive oil, garlic powder, paprika, salt and pepper.
Cook the chicken.
Heat a large pan over medium-high. Add the chicken and cook for 6 to 8 minutes, turning once or twice, until cooked through with good colour on the outside.
Pour in the hot sauce and toss until every strip is coated and the sauce clings, about 1 minute. Take off the heat.
Prep the tortillas.
Lay a tortilla flat and spread with the ranch. Scatter over lettuce, carrot and cheddar.
Assemble the wraps.
Pile a quarter of the buffalo chicken down the centre. Fold in the sides and roll tight from the bottom up.
Repeat with the remaining tortillas. Cut each wrap in half and serve.