Buffalo anything and everything- that’s my motto! I love a good buffalo chicken wrap, but they are often made with breaded chicken, blue cheese, butter, and white flour tortillas and can be well over 800 calories! This recipe improves on the simple wrap and makes it healthier and more delicious at half the calories. Try to choose all-natural or organic ingredients if possible.
Tip: I usually grill chicken ahead of the time and keep it sliced in the fridge to add into any of my recipes. To grill chicken, just season lightly with salt and pepper and grill on medium-high heat on a grill or in a grill pan on the stove until thoroughly cooked through. I like chicken to reach an internal temperature of at least 170 degrees, you can use a meat thermometer to make sure it is thoroughly cooked if you aren’t yet confident in your chicken cooking abilities! Practice makes perfect, soon you’ll be cooking chicken in your sleep! Disclaimer: I do not recommend cooking chicken in your sleep.
3 oz all-natural grilled chicken
1 Food for Life Ezekiel Sprouted Grain Tortilla
1/2 oz cheddar cheese
2 tbsp crumbled blue cheese
1 tbsp Fage Total 0% greek yogurt
1/4 cup baby spinach
1 oz cherry tomatoes
1 tbsp Frank’s Red Hot Buffalo Wing Sauce
Preheat panini maker. If you don’t have one, you can heat it in a pan on the stove over medium low heat.
Defrost one Food for Life Ezekiel Sprouted Grain Tortilla for a few seconds in the microwave (they keep best in the freezer). Slice or grate one half ounce of cheddar cheese and place on tortilla. Layer on the grilled chicken. Drizzle the hot sauce over the chicken. Add the blue cheese crumbles and the greek yogurt. Slice the cherry tomatoes in half and place on top. Finally, top with some baby spinach leaves. Fold in sides of tortilla and roll into a wrap. Place on panini maker and grill until golden brown, approximately 5 minutes. Remove and slice in half. Enjoy with a side of your choice.
398 calories, 36g protein, 15g fat, 31g carbs, 8g fiber