Spicy Buffalo Chicken Wrap by Idris Gettani
7
Points®
Total time: 1 hr 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Uncooked boneless skinless chicken breast tenderloin
1 pound(s)
2% reduced fat buttermilk
⅓ cup(s)
Jennifer Fisher Spicy Salt
1 tsp, or similar product
Paprika
½ tsp
Quest Tortilla Style Protein Chips Variety Pack (nacho cheese & ranch flavor)
3 oz, or similar product
Frank's RedHot Buffalo wings sauce
2 Tbsp, or similar product
8" low carb flour tortilla
4 tortilla(s)
Romaine lettuce
½ cup(s), shredded
Reduced fat cheddar cheese
¼ cup(s), shredded, or colby cheese
Reduced fat ranch dressing
¼ cup(s)
Instructions
1
Place chicken in a bowl and toss with buttermilk, salt, and paprika. Marinate for an hour or overnight.
2
Preheat an air-fryer to 375°F. Finely crush some Quest chips (or any high protein/low calorie chips). Remove the chicken from the marinade and press into the crushed chips, making sure to evenly coat as best as you can. Coat the chicken with cooking spray and air fry the chicken until 165°F, flipping once, about 12 to 14 minutes. Gently coat the chicken with Buffalo sauce (careful not to knock the breading off).
3
Warm the tortillas in the microwave for 10 seconds. To assemble each wrap, place 3 oz chicken on a tortilla and top with 2 tbsp lettuce and 1 tbsp each cheese and dressing. Repeat with remaining ingredients.
4
Serving size: 1 wrap
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