Game Day Favorite: EASY & Delicious Buffalo Chicken Wrap!

buttermilk

🥗Healthier: low-fat yogurt

💰Cheaper: milk + vinegar

Low-fat yogurt reduces calories while maintaining tanginess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese lowers calories without sacrificing flavor.

Start by making the ranch dressing using 0% Greek yogurt and mayonnaise.

Add dried dill and dried parsley to the ranch mixture.

Chop fresh chives finely and add them to the ranch.

Season the ranch with garlic powder, onion powder, salt, and pepper.

Squeeze in the juice from half a lemon and mix everything together.

Add a little Dijon mustard to enhance the flavor of the ranch dressing.

Set the ranch dressing aside in the fridge.

Prepare the chicken by checking for bones and scoring the top of the chicken breast.

Drizzle olive oil over the chicken and sprinkle with Bay seasoning and smoked paprika.

Place the chicken in an air fryer basket lined with aluminum foil and parchment paper.

Air fry the chicken at 400°F for about 20 minutes until fully cooked.

While the chicken cooks, melt half a stick of butter in a microwave-safe mug.

Add Frank's Red Hot sauce, Worcestershire sauce, a pinch of salt, and fresh ground black pepper to the melted butter and mix to create the buffalo sauce.

Shred iceberg lettuce by cutting it thinly.

Dice tomatoes by cutting them in half, removing the insides, and chopping the flesh into small pieces.

Slice red onion thinly, removing any skin and ensuring even cuts.

Slice a ripe avocado to add to the wrap once the chicken is ready.

Once the chicken is cooked, shred it and mix it with the buffalo sauce.

Assemble the wrap by spreading ranch dressing on the tortilla, adding shredded chicken, lettuce, tomatoes, red onion, avocado, and crumbled blue cheese.

Roll the tortilla tightly, folding in the sides as you go, and cut the wrap in half diagonally before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens