Avocado Buffalo Chicken Wraps
Yields: 4 servings
  • 1 pound boneless, skinless chicken breast
  • ½ cup hot sauce (I use Frank's)
  • 2 tablespoons fresh lemon juice, divided
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup shredded carrots
  • 1 cup chopped cooked broccoli florets
  • 1 avocado
  • ¼ cup nonfat Greek yogurt
  • 4 tortillas
  1. Place chicken in a large sauce pan and cover with water. Bring to a boil; then cover and simmer until no longer pink in the middle (about 10 to 15 minutes). Transfer to a bowl
  2. Meanwhile, combine hot sauce, 1 tablespoon lemon juice, paprika, garlic powder, and onion powder. Pour over warm chicken and then shred using two forks.
  3. Combine carrots and broccoli.
  4. In a small bowl, mash avocado and then combine with yogurt and 1 tablespoon lemon juice.
  5. Top each tortilla with ¼ avocado mixture, ¼ carrot broccoli mixture and ¼ buffalo chicken. Roll up, slice in half and serve!
I like to layer my wraps, but if desired, you can combine the buffalo chicken, avocado mixture and carrots/broccoli into a 'chicken salad' and then fill tortillas, pitas, bread or whatever you're using.
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/04/02/avocado-buffalo-chicken-wraps/