Buffalo Hot Wing Wrap


Buffalo Hot Wing Wrap

Buffalo Hot Wing Wrap

4 servings


2 boneless skinless chicken breasts

½ cup Buffalo-style hot sauce

½ cup plain nonfat Greek yogurt

2 tablespoons powdered ranch seasoning

4 Tumaro’s 8” Sundried Tomato Carb Wise Wraps

2 cups shredded romaine lettuce

2 celery ribs, thinly sliced

  1. On a cutting board, use a mallet or heavy skillet to pound chicken breasts to 1” thickness. Transfer to a bowl and add hot sauce. Toss to coat. Cover and refrigerate for at least 2 hours or overnight.
  2. Preheat oven to 400℉. Lightly oil a large baking sheet or line with parchment paper.
  3. Remove chicken from marinade and place on prepared baking sheet. Bake until the internal temperature of the chicken reaches 165℉ or it releases clear juices when cut, about 20 minutes. Transfer to a cutting board and thinly slice.
  4. While chicken cooks, in a small bowl stir together yogurt and ranch seasoning.
  5. Lay wraps flat on a countertop. Top with lettuce, celery, and chicken. Drizzle with yogurt sauce. Roll up and serve.