Lunch · Easy
Buffalo Chicken Wrap
Four whole-wheat buffalo chicken wraps with a cool yogurt slaw and avocado.
- Protein
- 48g
- Energy
- 513 kcal
- Carbs
- 43g
- Fat
- 16g
- Time
- 30 min
- Serves
- 4
Halal
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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
Slice the chicken evenly. Shred cabbage and carrot, dice avocado and mix yogurt with half the buffalo sauce; keep the cold filling separate from raw chicken.
Cook chicken in a nonstick pan over medium heat for about 10–12 minutes, turning until its thickest piece reaches 74°C. Coat cooked chicken with the remaining buffalo sauce.
Warm the tortillas briefly. Divide chicken, slaw, yogurt sauce and avocado evenly across four, fold tightly and serve without cooking the cold vegetables.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 48g
- Carbs
- 43g
- Fat
- 16g
- Energy
- 513 kcal
