Healthy Buffalo Chicken Wrap
A lighter buffalo chicken wrap made with lean chicken, tangy buffalo sauce, and a Greek yogurt ranch, finished with crisp veggies and optional blue cheese.
Ingredients
Protein & seasoning
- 1 lb boneless skinless chicken breast , thinly sliced
- 1 tbsp olive oil
- ½ tsp garlic powder
- ½ tsp smoked paprika
- Salt and black pepper to taste
- ⅓ cup buffalo sauce or hot sauce mixed with 1 tablespoon melted butter
Wrap & fillings
- 4 whole wheat tortillas or spinach tortillas, 8–10-inch
- 2 cups shredded romaine or iceberg lettuce
- 1 cup shredded carrots or coleslaw mix
- ½ cup cherry tomatoes halved
- ¼ cup thinly sliced red onion optional
- ¼ cup crumbled reduced-fat blue cheese or feta, optional
Quick Greek yogurt ranch
- ½ cup plain Greek yogurt
- 1 tbsp lemon juice
- ½ tsp garlic powder
- 1 tbsp chopped fresh dill or 1 teaspoon dried
- Salt and pepper to taste
Instructions
- Toss thinly sliced chicken with olive oil, garlic powder, smoked paprika, salt, and pepper. Let sit 5–10 minutes.
- Whisk Greek yogurt, lemon juice, garlic powder, dill, salt, and pepper in a small bowl. Adjust seasoning to taste.
- Heat a large skillet over medium-high heat. Cook chicken 3–4 minutes per side until golden and cooked through.
- Lower heat, add buffalo sauce, and toss chicken until evenly coated. Heat 30–60 seconds so sauce adheres.
- Warm tortillas, spread 1–2 tbsp of ranch down the center, layer lettuce, carrots, tomatoes, onion, then add saucy chicken and cheese if using. Roll tightly and slice in half.
Notes
- Make-ahead: Store cooked chicken, veggies, and ranch separately for up to 3 days.
- Substitutions: Use rotisserie chicken to save time or swap tortillas for gluten-free wraps.
- Serving suggestion: Add avocado slices for creaminess or pickled jalapeños for extra tang.
Nutrition
Calories: 360kcalCarbohydrates: 30gProtein: 34gFat: 12gSaturated Fat: 3gSodium: 780mgSugar: 5g
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