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Buffalo Chicken Wrap

I made this for lunch every day after I made my roasted Spatchcock chicken. You can also make this with Crockpot Shredded Chicken – place chicken breast in the crockpot with 1/4-1/2 c salsa OR buffalo sauce OR chicken stock. Cook on high for 4 hrs. Shred. It is perfect for lunch or a snack & super easy to make ahead of time if you need to eat a quick meal on the go


  • 1 Chicken Breast
  • 1 Tbsp Plain Yogurt (I use diary free Kite Hill or you can use greek)
  • *Can use Bolthouse Farms Ranch Dressing in place of yogurt – I just don’t like ranch)
  • 1 Tbsp Buffalo sauce
  • 1 carrot – peeled & diced
  • 1 celery – sliced
  • 1 Tbsp onion – diced
  • Romaine/Butter/Shredded Lettuce
  • Celery Salt
  • Pepper
  • Whole Wheat Wrap


  • Dice chicken & put into a bowl with yogurt, buffalo sauce, carrot, celery & onion.
  • Stir
  • Add more buffalo sauce if needed. Everyone has a different preference so I like to start small with sauce and add more as I go.
  • Add a sprinkle of Celery Salt & a few cracks of black pepper
  • Taste & add more seasoning if needed
  • In your wrap add a small amount of lettuce & to with buffalo chicken mixture *I always have more mixture left over that I just eat on the side with some extra lettuce, don’t over fill your wrap!
  • Fold wrap, cut in half & enjoy!


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