These high protein Buffalo chicken wraps pair cooked chicken with a simple yogurt sauce and crunchy vegetables. There is no cooking to do if your chicken is already cooked and chilled.

Tips for high protein buffalo chicken wraps

Use the listed amount of cooked chicken with skin and bones removed. Use plain nonfat Greek yogurt and original cayenne hot sauce, rather than a butter-based wing sauce. Start with less hot sauce when serving kids, then add more to taste; changes affect the estimate.

MACROS PER SERVING

Estimated

46gPROTEIN

425Calories

40gCarbs

9gFat

2.3gFiber

Estimated nutrition; calculation review is not complete. Actual values depend on ingredients and portions.

Budget Rating

$$ · Moderate CostRelative affordability based on typical ingredients and recipe yield. Actual grocery prices vary by store, location, season, and package size.

High Protein Buffalo Chicken Wraps

Cooked chicken, a tangy yogurt sauce and crunchy vegetables wrapped up for a quick lunch. Starts with cooked, chilled chicken.

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Prep Time 15

Cook Time 0

Total Time 15

Course Lunch

Servings 4 wraps

Calories 425 kcal

Equipment

1 mixing bowl plus a knife, cutting board

Ingredients

1 lb cooked skinless chicken breast 1 lb, chilled and shredded
3/4 cup plain nonfat Greek yogurt
1/4 cup cayenne pepper hot sauce Such as Frank's RedHot Original.
4 large flour tortillas 10-inch
3 cups romaine lettuce Chopped, washed and dried.
1 cup carrots Loosely packed, peeled and shredded.

Instructions

Start with 1 lb fully cooked, chilled chicken breast, with skin and bones removed. Shred or chop it. Cooking and cooling raw chicken are not included in the 15-minute time.
Stir the Greek yogurt and hot sauce together in a large bowl. Add the chicken and toss until coated. This uses straight cayenne hot sauce, not a butter-based wing sauce. For less heat, start with half the sauce; the listed macros assume the full amount.
Lay out tortillas, warming briefly if stiff, then let cool. Put 3/4 cup chopped romaine and 1/4 cup shredded carrot on each. Divide the chicken mixture evenly over the vegetables.
Fold the sides in, then roll each wrap tightly from the bottom. Cut in half if you like and serve cold. One serving is one whole wrap, not one half.
For make-ahead lunches, pack the chicken mixture, dry vegetables and tortillas separately and assemble before eating. Keep cold in the refrigerator or an insulated lunch bag with ice packs. See the notes for storage limits.

Notes

One serving is one whole wrap, including one-quarter of the chicken mixture and vegetables. The chicken weight is cooked, edible meat without skin or bones. Preparation time excludes cooking and chilling chicken. Use within 3–4 days of the chicken’s original cooking date. Keep at 40°F or below and use ice packs for packed lunches. Store filling, vegetables and tortillas separately for meal prep. Nutrition is estimated and varies with brands and portions.

Storage and meal prep

Keep the filling at 40°F or below and assemble wraps close to serving so the tortillas stay firm. Store lettuce and carrots separately when packing ahead. Use within 3–4 days of the chicken’s original cooking date, not 3–4 days after mixing. Pack with an ice pack for lunch. Do not leave out longer than 2 hours, or 1 hour above 90°F. Freezing assembled wraps is not recommended for texture. The 15-minute time starts with cooked, chilled chicken.

About the nutrition

Nutrition values are estimates, not verified results. Brands, ingredient swaps and serving sizes can change the numbers.