Nutrition balance score
Good
Glycemic Index
32
Low
Glycemic Load
11
Moderate
Nutrition per serving
Calories668.1 kcal (33%)
Total Fat38.1 g (54%)
Carbs32 g (12%)
Sugars6.4 g (7%)
Protein49.1 g (98%)
Sodium1819.8 mg (91%)
Fiber6.1 g (22%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
3chicken breasts
Chicken, large
Sauce
¾ cupfrank’s red hot
original
6 Tbspunsalted butter
¾ tspgarlic powder
6flour tortillas
large, or 12 small ones if you want to serve them as "snack wraps"
Fillings
2 headsRomaine lettuce
shredded
3 stalkscelery
thinly sliced
¾ cupBlue cheese crumbles
2avocados
optional, for creaminess
Instructions
Step 1
Prepare the Chicken: Season chicken strips with salt and pepper. In a skillet, heat 1 tbsp of olive oil or butter over medium-high heat. Sear the chicken until golden and cooked through (about 6–8 minutes).
Step 2
Make the Buffalo Sauce: In a small bowl, whisk together the Frank’s RedHot, melted butter, and garlic powder. This creates a rich, velvety "Buffalo" coating without any mystery oils.
Step 3
Toss: Add the cooked chicken directly into the sauce bowl and toss until every piece is heavily coated.
Step 4
The Assembly: Lay your wrap flat. Layer the shredded Romaine first (this acts as a barrier to keep the wrap from getting soggy), then the celery, the buffalo chicken, and finally the blue cheese crumbles.
Step 5
The Roll: Fold in the sides and roll tightly.
Step 6
The Pro Move: Return the finished wrap to the hot skillet for 30 seconds per side. This toasts the outside and helps "glue" the wrap shut.
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