Buffalo Chicken Wrap

4 servings


30 minutes

total time


1 pound boneless skinless chicken breasts

2 Tablespoons olive oil

1/2 cup Frank's Hot Sauce

1/2 teaspoon paprika

1/2 teaspoon garlic powder

pinch of salt

4 large flour tortillas

1/2 cup Blue cheese or Ranch dressing

2 cups Romaine lettuces (, chopped)

1/2 cup carrot (, shredded)

1/2 avocado (, sliced)

1/2 cup shredded cheddar cheese


Slice chicken breast into several long, thin strips.

In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours).

In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.

Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.

Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!


Serving Size



526 kcal

Total Fat

34 g

Saturated Fat

8 g

Unsaturated Fat

23 g

Trans Fat

0.01 g


95 mg


1523 mg

Total Carbohydrate

22 g

Dietary Fiber

4 g

Total Sugars

4 g


31 g

4 servings


30 minutes

total time
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