Lunch · Easy
Buffalo Chicken Wrap
Buffalo Chicken Wrap is a practical, fitness-friendly adaptation of a widely recognised dish, built around Chicken Breast, raw, Whole-Wheat Tortilla, Buffalo Sauce, Greek Yogurt 2%. The recipe uses protein cooking followed by fresh wrap assembly rather than a generic cooking template, with measured ingredients and portions designed to keep the result reproducible.
- Protein
- 48g
- Energy
- 513 kcal
- Carbs
- 43g
- Fat
- 16g
- Time
- 30 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 620 gChicken Breast, raw
- 280 gWhole-Wheat Tortilla
- 100 gBuffalo Sauce
- 180 gGreek Yogurt 2%
- 220 gCabbage
- 120 gCarrot
- 120 gAvocado
Make it
Method
Weigh and prepare all ingredients for Buffalo Chicken Wrap: 620 g Chicken Breast, raw, 280 g Whole-Wheat Tortilla, 100 g Buffalo Sauce, 180 g Greek Yogurt 2%, 220 g Cabbage, 120 g Carrot, 120 g Avocado. Wash produce and cut or grate it as the recipe requires. Keep raw animal products separate from ready-to-eat ingredients, and wash used bowls and knives promptly.
Heat a wide pan over medium-high heat. Add the listed oil if included and cook Chicken Breast, raw in a single layer until it takes on colour.
Add the remaining ingredients in their appropriate cooking order and toss for about 15 minutes. The ingredients should be tender but not falling apart.
Check chicken or turkey at its thickest point with a clean thermometer; it must reach at least 74°C internally before serving.
Divide Buffalo Chicken Wrap into 4 equal portions. Add fresh herbs, cheese or delicate greens only at the end and serve straight away.
Per serving
Nutrition snapshot
- Protein
- 48g
- Carbs
- 43g
- Fat
- 16g
- Energy
- 513 kcal
