Buffalo Chicken Wrap

• servings: 4 servings
• total time: 15 minutes

Ingredients

2 Boneless Chicken Breast

1 teaspoon Chili Powder

2 teaspoon Smoked Paprika

1/2 teaspoon Garlic Powder

1/4 teaspoon Onion Powder

1/2 teaspoon Salt

1 teaspoon Ground Black Pepper

1 cup Buffalo Sauce

3 Large Flour Tortilla

4 ounce Shredded Iceberg Lettuce

1 cup Monterey Jack Cheese

to taste Ranch Dressing

Directions

Heat a medium skillet to medium heat. Cut the Boneless Chicken Breast (2) into diced pieces.

Season the chicken evenly with Chili Powder (1 tsp), Smoked Paprika (2 tsp), Garlic Powder (1/2 tsp), Onion Powder (1/4 tsp), Salt (1/2 tsp), and Ground Black Pepper (1 tsp). Cook for 5 to 6 minutes until there is no visible pink meat.

Add cooked chicken to a large bowl. Pour Buffalo Sauce (1 cup) over chicken, tossing until evenly coated.

Build your wrap by layering the center of a Large Flour Tortilla (3) with a portion of Shredded Iceberg Lettuce (4 oz), chicken, Monterey Jack Cheese (1 cup), and Ranch Dressing (to taste).

Fold the sides of the tortilla over the ingredients, then roll the tortilla carefully, tucking as you roll until the wrap is closed.

Cut wrap in half to serve.

Nutrition

• Calories: 45
• Total Fat: 3.4 g
• Saturated Fat: 1.8 g
• Unsaturated Fat: 0.9 g
• Cholesterol: 8.3 mg
• Sodium: 571.2 mg
• Total Carbohydrate: 1.0 g
• Dietary Fiber: 0.7 g
• Total Sugars: 0.1 g
• Protein: 2.4 g