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Buffalo Chicken Salad Wraps

Buffalo Chicken Salad Wraps

Nutrition Facts
  • cal. (kcal) 327
Buffalo Chicken Salad Wraps
  • Makes: 4 servings
  • Prep: 25 mins
  • Total Time: 30 mins
  • Carb Grams Per Serving: 28


  • 1 pound boneless, skinless chicken breasts
  • 1/2 cup shredded carrots
  • 1/2 cup thinly sliced celery
  • 1/4 cup white vinegar
  • 1/4 cup cider vinegar
  • 1/4 cup light mayonnaise
  • 2 tablespoons cayenne pepper sauce (such as Frank's RedHot)
  • 4 100 percent whole-wheat wraps (such as Flatout)
  • 2 cups shredded iceberg lettuce
  • 1 ounce crumbled blue cheese


  1. Place chicken in a large saucepan and cover with water. Bring to a boil; simmer until no longer pink in the middle, 10 to 15 minutes. Transfer to a cutting board and let cool, then shred using two forks.
  2. Meanwhile, combine carrots, celery and vinegars in a small bowl; set aside. Whisk together mayonnaise and cayenne pepper sauce in a medium bowl; add chicken and stir to coat. Drain vegetables in a colander, shaking to remove as much liquid as possible.
  3. Fill wraps with lettuce, vegetables and chicken salad. Sprinkle with blue cheese, roll up and cut in half diagonally.

Nutrition Information

Servings Per Recipe: 4
PER SERVING: 327 cal., 11 g total fat (3 g sat. fat), 678 mg sodium, 28 g carb. (7 g fiber), 33 g pro.