High Protein Cheesy Buffalo Chicken Tortilla Wrap (Print version)
A fast buffalo chicken tortilla wrap with lean chicken, Greek yogurt, cheddar, and crunchy toppings for a filling high-protein meal.
# Ingredients:
For the buffalo chicken filling
01 -
2 cups (300 g) cooked shredded chicken breast
02 -
1/2 cup (120 ml) buffalo sauce, mild or hot
03 -
1/3 cup (80 g) plain nonfat Greek yogurt
04 -
1/2 teaspoon garlic powder
05 -
1/4 teaspoon smoked paprika
06 -
1/4 teaspoon black pepper
07 -
1/8 teaspoon fine salt, plus more to taste
08 -
3/4 cup (85 g) shredded reduced-fat cheddar cheese
For the wraps
09 -
4 large whole wheat tortillas, 10-inch size
10 -
1 cup (35 g) shredded romaine or iceberg lettuce
11 -
1/2 cup (75 g) diced tomato, seeds removed if very juicy
12 -
1/2 avocado, sliced, optional
13 -
2 tablespoons light ranch or blue cheese dressing, optional
# Instructions:
01 -
Pull the cooked chicken breast into small shreds and place it in a medium mixing bowl.
02 -
In a separate bowl, whisk together buffalo sauce, Greek yogurt, garlic powder, smoked paprika, black pepper, and salt until smooth.
03 -
Fold the sauce into the chicken until evenly coated. Warm the mixture in the microwave for 45-60 seconds or in a skillet over low heat until hot, then stir in the cheddar until softened.
04 -
Heat the tortillas for 15-20 seconds in the microwave or briefly in a dry skillet until soft and flexible.
05 -
Spoon about 3/4 cup buffalo chicken onto each tortilla. Add lettuce, tomato, avocado, and a small drizzle of ranch or blue cheese dressing if using.
06 -
Fold in the sides, roll tightly, and place seam-side down in a dry skillet. Toast over medium heat for 1-2 minutes per side until lightly golden and sealed.
# Good to know:
01 -
Use freshly cooked, rotisserie, or leftover chicken breast.
02 -
Best eaten warm, especially if you toast the tortilla.
03 -
Filling can be made up to 3 days ahead and stored chilled.