Made with 5 simple ingredients, this low-carb Buffalo Chicken Wrap is sure to be your go-to for a quick (and flavorful!) lunch or dinner.
Buffalo Chicken Wrap
Made with 5 simple ingredients, this low-carb Buffalo Chicken Wrap is sure to be your go-to for a quick (and flavorful!) lunch or dinner.
Ingredients:
- 1 Tbsp olive oil
- 3 oz cooked shredded chicken
- 2 Tbsp mild buffalo sauce
- 1 flour tortilla regular, low-carb, or gluten-free
- 1/4 cup chopped lettuce
- 1 oz grape tomatoes sliced in half
Instructions:
- In a small skillet over medium heat, add 1 Tbsp oil and shredded chicken. Add buffalo sauce and stir until chicken is evenly coated. Heat all the way through.
- Assemble your wrap: add lettuce and sliced tomatoes to your wrap and then pile the warmed buffalo shredded chicken on top. Fold the bottom flap of the wrap up and then roll your sides together. This will help the sauce to stay put and not drop all over your hands and clothes.
Notes:
- My favorite way to make shredded chicken is in the Instant Pot. I always keep a stash in the refrigerator and/or freezer. You can also buy pre-cooked shredded chicken from most grocery stores.
- This recipe can easily be made gluten free based on your choice of wraps. Mission makes my favorite ones, but choose whatever works best for you!