- 2 lbs skinless and boneless chicken breasts cut into strips
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1 tablespoon olive oil
- 1/2 cup Frank's hot sauce
- 2 tablespoons salted butter
- 6 medium flour tortillas
- 6 tablespoons blue cheese yogurt dressing
- tomato slices
- onion slices
- shredded lettuce
Season the chicken with garlic powder, onion powder, salt, and pepper.
Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until no longer pink, and juices run clear. This should take around 7-10 minutes.
Reduce the heat to low and add in the butter with the chicken After the butter melts, remove the pan from the heat and pour in the hot sauce. Toss to coat the chicken with the Buffalo sauce.
Spread two tablespoons of blue cheese yogurt dressing in the center of a tortilla. Add the vegetables and about 1/3 cup of the chicken. Repeat with the rest of the tortillas.
The chicken can be made up to 4 days ahead of time and stored in the refrigerator. For maximum freshness, I recommend storing it in glass containers. Reheat the chicken in the microwave for 1-2 minutes, and then continue with the recipe.
You can also freeze the cooked Buffalo chicken ahead of time. Freeze in glass containers or freezer bags. To reheat, let it thaw overnight in the refrigerator, warm up in the microwave for 1-2 minutes, and then continue with the recipe.
Another meal prep idea is to trim, cut, and season the chicken up to 2 days ahead of time. Then continue with the recipe on the night you’re going to cook it.
Serving: 1wrap | Calories: 472kcal | Carbohydrates: 28g | Protein: 49g | Fat: 19g | Saturated Fat: 6g | Fiber: 2g | Sugar: 3g