American · Lunch
Buffalo Chicken Wrap
Pan-seared chicken breast tossed in cayenne-based buffalo sauce with butter, rolled into a flour tortilla with crisp lettuce, diced celery, shredded cheddar cheese, and cool blue cheese dressing, then griddled until the exterior turns golden.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
625Calories
56.3gProtein
29.5gFat
38gCarbs
4.1gSugar
3gFiber
2062mgSodium
193mgChol
11.1gSat Fat
645mgPotassium
312mgCalcium
1.8mgIron
0.6mcgVitamin B12
4.2mgVitamin C
protein-rich
spice-route
all-time-classics
thirty-min-meals
Instructions
1
Prep
Cut chicken breast into even strips and season with salt and pepper for uniform cooking.
2
Sear
Heat olive oil in a skillet over medium-high heat. Cook chicken strips 6 to 8 minutes, turning once, until deeply golden with no pink remaining.
3
Glaze
Lower heat to medium, add butter and hot sauce, toss 1 to 2 minutes until sauce coats every strip.
4
Build
Lay tortilla flat, layer lettuce, celery, and cheddar down the centre, add chicken, drizzle blue cheese dressing, roll tight.
5
Plate
Place wrap seam-side down on medium heat, griddle 1 to 2 minutes per side until golden, cut in half, serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 6 tbsp90ml hot sauce
- 2 tbsp28g butter
- 22 large (140g) flour tortilla
- 2 oz56g cheddar cheese
- 22 small handful (50g) lettuce
- 22 stalk (60g) celery
- 2 tbsp30ml olive oil
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
