Buffalo Chicken Wraps
Ingredients
The chicken
-
1
lb
raw boneless, skinless chicken breast cutlets
-
1/3
cup
Buffalo wing sauce
The coating
-
1/3
cup
unseasoned bread crumbs
-
2
tablespoons
flour
-
2
large
egg whites
-
1/4
teaspoon
black pepper
The wrap
-
6
pieces
low carb high fiber tortillas
-
9
tablespoons
light blue cheese dressing
-
1
cup
chopped lettuce
-
2
medium
carrots, shredded
Optional
-
to taste
additional wing sauce for drizzling
Instructions
- Preheat the oven to 375°F and prepare a baking sheet with parchment paper.
- Toast the bread crumbs in a dry skillet over medium heat until lightly browned.
- In a shallow bowl, beat the egg whites and set up separate bowls for the bread crumbs and wing sauce.
- Combine flour and black pepper in a Ziploc bag with the chicken, shaking to coat.
- Dip each chicken breast in egg whites, then bread crumbs, and finally wing sauce, placing them on the baking sheet.
- Bake the chicken for about 12 minutes until cooked through, then slice into strips.
- Warm the tortillas in the microwave to make them pliable.
- Spread blue cheese dressing on each tortilla, add chicken strips, and top with lettuce and carrots.
- Fold the tortillas and cut in half, securing with toothpicks if desired.
Nutrition Facts (estimated)
Servings
6 wraps
Calories
274
Total fat
11g
Total carbohydrates
26g
Total protein
28g
Sodium
0mg
Cholesterol
0mg
You might also like