Buffalo Chicken Wrap












  • 8 large flour tortillas

  • 1 - 1.5 lbs. cooked shredded chicken breast feel free to use rotisserie chicken or a pre-shredded chicken

  • ⅓ cup Franks buffalo sauce

  • ⅓ cup full-fat Greek yogurt

  • 1 tablespoon honey

  • 3 stalks celery minced

  • ½ red onion minced

  • 2 cups matchstick carrots

  • 2 cups romaine lettuce

  • 2 cups cherry tomatoes quartered

  • 1 cup blue cheese crumbles

Steps To Make

  1. In a large bowl, combine the cooked shredded chicken, Franks buffalo sauce, Greek yogurt, and honey. Stir until the chicken is well-coated with the sauce.

  2. Add the minced celery and red onion to the bowl, and stir again to distribute them evenly throughout the chicken mixture.

  3. Lay a flour tortilla flat on your work surface. Spoon about 1/8th of the chicken mixture onto the center of the tortilla.

  4. On top of the chicken, add a handful of matchstick carrots, some lettuce, a handful of quartered cherry tomatoes, and a sprinkle of blue cheese crumbles.

  5. To roll the burrito, fold in the sides of the tortilla first. Then, starting from the edge closest to you, tightly roll the tortilla away from you, tucking in the sides as you go. The tighter the roll, the easier the burrito will be to eat.

  6. Repeat with the remaining tortillas and fillings.

  7. If you want your burrito to have a crispy finish, you can heat a dry skillet over medium heat and cook each burrito for about 2 minutes on each side, until golden and crispy.

  8. Cut each burrito in half and serve warm.