Easy Buffalo Chicken Wraps
Quick and tangy buffalo chicken wraps that make a great lunch or light dinner.
Equipment
- Mixing Bowls
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- 4 medium whole wheat flour tortillas (6-inch)
- 1 cup iceberg lettuce shredded
- 1 cup cherry tomatoes halved
- 1/4 cup blue cheese crumbled
- 2 tablespoons Greek yogurt
- 2 tablespoons light mayonnaise
- 2 chicken breasts cooked (from a roast chicken), shredded or chopped
- 2 tablespoons buffalo sauce such as Frank's
- freshly ground black pepper to taste
Instructions
- In a small bowl, combine the Greek yogurt, light mayonnaise, and crumbled blue cheese; stir until smooth to make the blue cheese sauce.
- Place the cooked, shredded or chopped chicken in a separate bowl. Pour the buffalo sauce over the chicken and toss until all pieces are evenly coated.
- Lay a tortilla flat and spread about one quarter of the blue cheese sauce down the center of the tortilla.
- Top the sauce with one quarter of the buffalo chicken, then add shredded lettuce and halved cherry tomatoes.
- Season with freshly ground black pepper to taste, then tightly roll the tortilla to enclose the filling. Repeat with the remaining tortillas and filling.
Notes
- Use cooked rotisserie chicken to save time.
- Adjust buffalo sauce amount to taste for spiciness.
- For easier rolling, warm tortillas briefly.