Crunchy Chicken Wraps
Crunchy chopped chicken breast with buffalo ranch coleslaw, leafy greens, and cheese inside flour tortillas.
Print
Pin
Servings: 6 Wraps
Calories: 400kcal
Ingredients
- 24 oz Lightly Breaded Chicken Breast Chunks*
- 12 oz Coleslaw Mix
- 1 cup Nonfat Greek Yogurt
- 1 Tablespoon Ranch Seasoning
- 1/2 cup Buffalo Sauce
- 3 oz Gorgonzola or Sharp Cheddar Cheese
- 5 oz Spinach and Arugula Mix or your choice of leafy greens
- 6 Burrito-Size Flour Tortillas**
Instructions
- Bake or air fry the chicken according to the instructions on its packaging.
- While the chicken cooks, mix the Greek yogurt, buffalo sauce, and ranch seasoning together in a large bowl before adding the coleslaw mix. Stir everything together and refrigerate until you're ready to assemble.
- Once the chicken is cooked through and crispy, transfer it to a cutting board and chop it into bite size pieces.
- Warm the tortillas by wrapping in a damp paper towel and microwaving for 20-30 seconds or in a pan over medium-low heat.
- To the warmed tortilla, add a layer of leafy greens followed by the slaw, chopped chicken, cheese, and another layer of leafy greens. Tightly roll like a burrito and repeat for all 6 chicken wraps.
- Optional: Place the wraps seal-side-down in a pan over medium-heat for 20-30 seconds to better seal the wraps.
Notes
*I used Kirkland Signature Lightly Breaded Chicken Breast Chunks from Costco. Other options for lightly breaded chicken breast include Perdue Farms, Tyson, Realgood Foods, and Just Bare. You can use chunks, bites, strips, or filets since the chicken is chopped before going in the wraps.
**I used Mission Carb Balance flour tortillas, which have 110 calories, 10g protein, 32g carbs (28g fiber), and 6g fat per tortilla. They do a bit of weird macro math with their net carbs and calories. So compare that to 200 calories, 5g protein, 33g carbs, and 5g fat in a standard burrito-size flour tortilla.
Nutrition
Serving: 1chicken wrap | Calories: 400kcal | Carbohydrates: 50g | Protein: 40g | Fat: 17g