Big-crunch buffalo chicken wrap
The spicy-tangy wrap with a cooling yogurt sidekick.
Crispy buffalo chicken wrap
Plain chicken and yogurt in place of breaded chicken and a rich dressing can reduce saturated fat. Hot sauce and tortillas can still make this a salty wrap.
same craving, a fresh ideaA closer look at the craving.
Plain chicken and yogurt in place of breaded chicken and a rich dressing can reduce saturated fat. Hot sauce and tortillas can still make this a salty wrap.
A little more possibility.
A crunchy vegetable layer with adjustable heat and dressing.
Big-crunch buffalo chicken wrap
What you’ll need
Ingredients
Let’s do this
- 1
Mix yogurt, lemon juice, and dill in a clean bowl and set aside. Prepare the lettuce, carrot, and celery before handling chicken.
- 2
Heat oil in a skillet over medium-high heat. Add chicken and garlic powder; cook for 7–10 minutes, turning, until the strips reach 165°F.
- 3
Lower the heat. Add hot sauce and water, toss for 30 seconds, then remove from the stove.
- 4
Warm the tortillas in a dry pan or microwave until pliable. Spread each with half the yogurt mixture.
- 5
Layer on lettuce, carrot, celery, and chicken. Fold the sides inward and roll firmly from the bottom.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
Another craving, another idea.
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