Buffalo Chicken Wraps
Recipe makes 8 wraps. Macros per 2 wraps:
• 547 Calories
• 37g of Fat
• 49g of Protein
• 3g of Net Carbs
Servings Prep Time
4servings 10minutes
Cook Time
Servings Prep Time
4servings 10minutes
Cook Time
  • 2 tbsp butter
  • 1/2 red bell pepper (diced)
  • 1/2 green bell pepper (diced)
  • 4 stalks celery (diced)
  • 2 lbs boneless skinless chicken thighs (chopped into bite sized pieces)
  • 2 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 cup Frank’s Red Hot Sauce (optional)
  • 1/2 cup bleu cheese (crumbled)
  • 2 scallions
  • 1 head butter lettuce
  • salt and pepper
  1. Melt the butter in a large sauté pan over medium heat.
  2. Add in the diced peppers and celery and sauté until the veggies are just starting to get tender, around 5 minutes.
  3. Add in the chicken, onion powder, and garlic powder. Give the mixture a very good stir and season with salt and pepper to taste. Cook for 3-5 minutes, or until the chicken is cooked through and develops a bit of color.
  4. Add in the hot sauce and sauté for another minute or two, just until the sauce is heated through and everything is well-coated.
  5. Remove the pan from heat and stir in the bleu cheese crumbles and sliced scallions.
  6. Fill your butter lettuce leaves with a few tablespoons of the mixture and enjoy warm or cold! This recipe should make 8 wraps – feel free to enjoy 2 wraps per person.
  7. These wraps can be made in advance and kept in the fridge for work or school the next morning.