Ingredients
boneless skinless chicken breast, 1 pound
buffalo hot sauce, ⅓ cup
plain Greek yogurt, ½ cup
whole wheat tortillas, 4 large (10-inch)
lettuce, 4 cups (washed and dried)
tomato, 1 large (diced)
red onion, ¼ cup (finely chopped, raw)
cheddar cheese, ½ cup (shredded)
olive oil, 1 tablespoon
lemon juice, 1 teaspoon (optional, for extra tang)
Instructions
Preheat oven to 375°F (190°C). Place chicken breast on a baking sheet and drizzle with olive oil and lemon juice. Season with salt and pepper. Bake for 20 minutes or until fully cooked.
Shred chicken into fine strands using two forks. Toss with buffalo hot sauce in a mixing bowl until evenly coated.
To assemble wraps: Lay a tortilla flat. Spread 2 tablespoons Greek yogurt down the center. Layer shredded chicken, 1 cup lettuce, ¼ cup diced tomato, 1 tablespoon shredded cheddar, and 1 teaspoon red onion. Roll tightly, tucking in sides as you go.
Repeat with remaining ingredients to make 4 wraps. Serve immediately or refrigerate for up to 2 hours.
Notes
For quicker prep: Use pre-roasted chicken breast or rotisserie chicken.
Substitute sour cream (light version) for Greek yogurt if needed.
Add avocado slices (1/8 each) for extra healthy fat.
Choose tortillas labeled ‘low sodium’ if monitoring salt intake.
Wrap tightly in parchment paper for meal-prepping up to 2 days ahead.
- Prep Time: 15
- Cook Time: 20
- Category: High Protein Meals
- Method: Baking
- Cuisine: American
- Diet: High Protein
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 38g
- Cholesterol: 75mg