Buffalo Chicken Wrap
These buffalo chicken wraps are made with tender chicken mixed with spicy and savory Franks Red Hot sauce, with fresh veggies, wrapped in a warm flour tortilla, and drizzled with creamy blue cheese.
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Ingredients
For chicken:
- 5 tablespoons hot sauce
- 1/2 teaspoon garlic powder
- 12 teaspoon onion powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper
- 1 pound boneless skinless chicken breast thinly sliced
- 2 tablespoons olive oil
For wrap:
- 4 10-inch flour tortilla wraps
- 1-1/2 cups chopped lettuce
- 1 large tomato diced
- 1 small carrot grated
- 1/2 small red onion thinly sliced
- 4 tablespoons crumbled blue cheese
- 4 tablespoons blue cheese dressing
Instructions
For chicken:
- In a bowl or ziptop bag add Frank's Red Hot sauce, garlic powder, onion powder, kosher salt, paprika, and black pepper.
- Add chicken and let marinade in the refrigerator for at least 30 minutes but preferably 2 hours.
- When ready to cook, add a 12-inch skillet to medium-high heat and add the olive oil.
- When the oil is hot add the chicken and the marinade to the pan and cook until the chicken is fully cooked, about 10 minutes.
- Remove from the heat and let cool while you assemble the wrap ingredients.
For wrap:
- Lay out 4 wraps and add an equal amount of lettuce, tomatoes, grated carrot, red onion, crumbled blue cheese, blue cheese dressing, and cooled chicken.
- Roll the tortillas like a burrito: start with folding in the sides first, then holding the sides fold up the bottom, and keep rolling up tightly until the end.
- Serve with extra dressing for dipping if desired.
Nutrition
Serving: 1g | Calories: 458kcal | Carbohydrates: 22g | Protein: 41g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 16g | Cholesterol: 107mg | Sodium: 543mg | Fiber: 3g | Sugar: 4g
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