Lunch that bites back
Crispy Buffalo Chicken Wraps
The folded, pan-crisped buffalo wrap, rebuilt with a yogurt buffalo sauce and a high-fibre wrap. Same crunch. Half the oil.
25minutes
4servings
42gprotein
410kcal est.
Method
- Whisk the hot sauce, Greek yogurt, olive oil and spices in a large bowl. Fold in the shredded chicken until every strand is coated.
- Lay a wrap flat and cut a slit from the centre to the bottom edge. Working clockwise from the bottom left: cheddar, buffalo chicken, romaine with peppers and green onion, then a spread of ranch on the last quarter.
- Fold the bottom-left quarter up over the chicken, then fold that stack across onto the lettuce, then down onto the ranch. You have a wedge. Repeat for all four.
- Heat a dry nonstick skillet over medium. Cook each wedge 2 to 3 minutes per side, pressing with a spatula, until golden and the cheese has melted.
- Cut in half and serve with extra hot sauce and the rest of the ranch. Wedges keep 3 days wrapped in the fridge and re-crisp in a pan.
What we swapped
The original whisks half a cup of butter or oil into the hot sauce and fries each wrap in more oil. Here Greek yogurt carries the sauce, a high-fibre wrap replaces the flour tortilla, and a dry nonstick pan does the crisping. Twice the protein, a third of the fat.
Lightened up from Folded Crispy Buffalo Chicken Wraps by Half Baked Harvest.
