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.
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.