Buffalo Chicken Slaw Wrap with a Greek Yogurt Dressing

Buffalo chicken wraps get a bad rap but when made with nutritious ingredients, they’re an easy lunch made healthy!

Let’s upgrade the traditional buffalo chicken wrap into something filling and balanced. We’ll start by swapping a flour tortilla with a sprouted or whole grain alternative to boost the fiber content. To max out flavor, we’ll toss crunchy slaw with cilantro and apple cider vinegar. Then, we’ll ditch traditional ranch dressing for a Greek yogurt based alternative for more protein and less saturated.

Need more? Pair this healthy buffalo chicken wrap with a side salad, leftovr veggies, or a fruit cup!

Time Saving Tips:

Use leftover or shredded rotisserie chicken for protein.

Buy a premade Greek yogurt dressing, such as Bolthouse Farms.

Buffalo Chicken Wrap with Slaw & Greek Yogurt Dressing

Makes 4 servings

Ingredients:

For the Buffalo Chicken:

• 2 boneless, skinless chicken breasts

• 1/4 cup buffalo sauce

• Salt and pepper to taste

For the Slaw:

• 2 cups shredded cabbage (green or purple)

• 1 carrot, grated

• 2 green onions, thinly sliced

• 1/4 cup chopped cilantro (optional)

• 2 tablespoons apple cider vinegar

• 1 tablespoon olive oil

• Salt and pepper to taste

For the Greek Yogurt Dressing:

• 1/2 cup Greek yogurt

• 1 tablespoon lemon juice

• 1 clove garlic, minced

• 1 teaspoon honey

• Salt and pepper to taste

Additional Ingredients:

• 4 whole or sprouted grain tortillas (I recommend Siete or Ezekiel tortillas)

• Lettuce leaves (optional, for extra crunch)

Instructions:

1. Prepare the Buffalo Chicken: Season the chicken breasts with salt and pepper. Heat a skillet over medium heat and add a little olive oil. Cook the chicken breasts for about 6-7 minutes on each side, or until they are cooked through and no longer pink in the center. Once cooked, shred the chicken using two forks. In a bowl, toss the shredded chicken with the buffalo sauce until well coated. Set aside.

2. Make the Slaw: In a large bowl, combine the shredded cabbage, grated carrot, sliced green onions, and chopped cilantro. In a small bowl, whisk together the apple cider vinegar, olive oil, salt, and pepper. Pour the dressing over the cabbage mixture and toss until everything is well coated. Set aside.

3. Prepare the Greek Yogurt Dressing: In a small bowl, mix together the Greek yogurt, lemon juice, minced garlic, honey, salt, and pepper until smooth and creamy. Adjust seasoning to taste.

4. Assemble the Wraps: Lay out the whole or sprouted grain tortillas on a clean surface. Place a few lettuce leaves (if using) on each tortilla. Divide the buffalo chicken evenly among the tortillas, placing it in the center. Top the chicken with a generous spoonful of the slaw mixture. Drizzle the Greek yogurt dressing over the slaw. Fold in the sides of the tortillas and then roll them up tightly, securing them with toothpicks if necessary.

Serve and enjoy!

Want to show off your wrap? Post it on social media and tag me- @kaitrichardsonrd.

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I was not paid to review any of the above products. All opinions are my own. This post may contain affiliate links.

About the author: Kait Richardson, RDN, is a registered dietitian in Orlando, FL who helps yo-yo dieters break the “all-or-nothing” mindset, find balance with food, and lose weight without restricting. She does group speaking events and is the co-host of the Nutrition Awareness Podcast. Her book How to Eat Like a Normal Person: A Guide to Overcoming the All-Or-Nothing Mindset with Food & Body is coming Fall 2024.

If you need help losing weight, improving your performance, or increasing your energy, I provide 1:1 consultations at Nutrition Awareness. You can schedule your virtual or in person initial consultation here.