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Buffalo chicken salad wrap

Updated: 2019-02-26

This quick-to-assemble, healthy wrap is a great way to use leftover chicken and add more vegetables to your diet.

Serves 4
  • 3 4-ounce chicken breasts (12 ounces total)
  • 2 whole chipotle peppers
  • 1/4 cup white wine vinegar
  • 1/4 cup low-calorie mayonnaise
  • 2 stalks celery, diced (about 1/2 cup)
  • 2 carrots, cut into matchsticks (about 1/2 cup)
  • 1 small yellow onion, diced (about 1/2 cup)
  • 1/2 cup raw rutabaga or jicama, cut into matchsticks
  • 4 ounces raw spinach, chopped (about 4 cups)
  • 2 whole-grain tortillas (12-inch diameter)

Heat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.

In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.

Place 2 ounces spinach and half the chicken mixture in each tortilla and wrap. Cut each wrap in half to serve.

Nutritional analysis per serving

Calories: 247

Total carbohydrate: 21 g


Dietary fiber:

Monounsaturated fat:

Protein: 25 g

Saturated fat:

Serving size: 1/2 wrap


Total fat: 7 g