Buffalo Chicken Salad Wrap

These delicious wraps are a quick and easy lunch. Great for meal prep too!

Recipe inspired by Skinnytaste.

Ingredients:
9 oz boneless skinless raw chicken breast (about 1 large chicken breast)
1/2 tsp garlic powder
1/2 tsp smoked paprika
1/2 tbsp olive oil
1/4 cup red onion
1 celery stalk
1 carrot (about 1/4 cup)
1/4 cup plain greek yogurt
2 tbsp mayo
2 tbsp hot sauce (Texas Pete)
1 1/2 cups chopped romaine lettuce
3 tortilla wraps (Ole Xtreme Wellness)

Instructions:
1. Slice the chicken breast horizontally through the middle so you get 2 thinner pieces. Season the chicken with the garlic powder and smoked paprika.
2. Add the olive oil and chicken to a skillet and cook on medium high heat. Cook for about 5 minutes until the bottom is browned and flip. Cook an additional 4-5 minutes until the chicken is cooked through. Set the chicken on a plate and allow to cool and rest while your prep your other ingredients.
3. To a food processor add your red onion, celery, and carrot. Pulse until you have small chopped veggies. Place the veggies in a large bowl and set aside.
4. Place your cooked chicken in the food processor and pulse until you have the desired shredded consistency. Add the chicken to the veggies in the large bowl.
5. Add the greek yogurt, mayo, and hot sauce to the large bowl. Stir together.
6. To serve, spoon the mixture onto the tortilla and top with about 1/2 cup lettuce. Enjoy!

Tips:
-If you are using this for lunch meal prep, I kept the chicken salad in a container in the fridge and put the wrap together in the morning before heading to work. That way you are less likely to get a soggy tortilla.

-If you have high blood pressure or other health conditions that require following a lower sodium diet, check your hot sauce label and look for a lower sodium hot sauce (Tabasco, Valentina, etc).

Nutrition Information:
Makes 3 wraps
Amount per wrap:
Calories: 269 kcal, Protein: 25g, Carbs: 19g, Fat: 14g, Fiber: 13.5g, Sodium: 606mg, Calcium: 111mg