Buffalo Chicken Wrap

4.4 of 5 (7)
member ratings
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 285.6
  • Total Fat: 10.3 g
  • Cholesterol: 55.8 mg
  • Sodium: 564.6 mg
  • Total Carbs: 21.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 26.2 g

View full nutritional breakdown of Buffalo Chicken Wrap calories by ingredient


This recipe is adapted from HungryGirl.com - she is a genius! This recipe is adapted from HungryGirl.com - she is a genius!
Number of Servings: 5


    15 oz. Cooked, shredded chicken breast
    5 Tablespoons Frank's RedHot Sauce
    5 Tablespoons grated parmesan cheese
    5 cups romaine lettuce, chopped
    1.5 cups carrots, chopped
    1.5 cups celery, diced
    5 6-inch flour tortillas
    5 Tablespoons Ken's Lite Ranch Salad dressing


Mix RedHot Sauce and Parmesan cheese in a bowl with the chicken. Set aside.

Mix lettuce, celery and carrots. Set aside.

Microwave tortillas 15-30 seconds to make more pliable.

On each 6-inch tortilla, place 1 cup of salad mixture; top with 3 oz. chicken mixture and 1 tablespoon Ken's lite Ranch dressing. Roll up tortilla and enjoy!

Makes 5 servings.

Number of Servings: 5

Recipe submitted by SparkPeople user JENNYS21.

TAGS:  Poultry |

Member Ratings For This Recipe

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    1 of 1 people found this review helpful
    These are absolutely delicious! I threw frozen boneless skinless chicken breasts in the crockpot for 5-6 hrs and then fork shredded them. I used 100 calorie whole wheat tortilla wraps, and subbed fat-free ranch for lite ranch and didn't even notice a difference. I used Louisiana hot sauce. ***** - 1/12/10

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    Delicious and so easy!
    - 2/23/21

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    This is delish, easy to make, and eat. I love spicy food so this is perfect for my lunches. Also, the heat encourages me to drink lots of water. ^_^ - 6/1/12

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    Delicious and easy to make - 7/19/11

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    This sounds so good. I am definitely going to try this! The only minor change I am going to make is using the blue cheese over ranch. I am not much of a ranch person. Thanks for this recipe! - 4/19/11