Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
high-protein buffalo chicken wrap - featured image

High-Protein Buffalo Chicken Wrap

  • Author: Olivia
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

A smoky, spicy, and protein-packed buffalo chicken wrap featuring smoked chicken breasts, a tangy Greek yogurt ranch dressing, and fresh veggies, all wrapped in a warm tortilla.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Apple or Hickory smoker pellets
  • 1/2 cup Frank’s RedHot sauce
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder (for sauce)
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 1–2 tablespoons buttermilk
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder (for ranch)
  • 1/2 teaspoon onion powder (for ranch)
  • Salt and pepper to taste
  • 4–6 large flour tortillas (10–12 inches)
  • Romaine lettuce, chopped
  • Cherry tomatoes, halved
  • 1/2 cup shredded Cheddar or Pepper Jack cheese (optional)

Instructions

  1. Pat chicken breasts dry and mix dry rub ingredients (brown sugar, smoked paprika, garlic powder, onion powder, salt, pepper).
  2. Coat chicken with olive oil and rub evenly with the dry spice mixture.
  3. Preheat smoker to 225°F (107°C) using apple or hickory pellets.
  4. Smoke chicken for 20-25 minutes until internal temperature reaches 165°F (74°C).
  5. Remove chicken and let rest for 5 minutes.
  6. While chicken rests, melt butter in a small saucepan over low heat. Stir in Frank’s RedHot and garlic powder to create buffalo sauce.
  7. Shred chicken using two forks. Toss half of the shredded chicken with the buffalo sauce.
  8. In a small bowl, whisk together Greek yogurt, mayo, buttermilk, dried dill, garlic powder, onion powder, salt, and pepper to make the ranch dressing.
  9. Warm tortillas in a dry skillet for 30 seconds per side or microwave for 15 seconds.
  10. Assemble wraps by spreading ranch on tortilla, adding lettuce, tomatoes, buffalo chicken, and cheese. Roll tightly and slice in half.

Notes

Do not overcook chicken past 165°F to avoid dryness. Save chicken juices to add to the buffalo sauce for extra flavor. Let yogurt come to room temperature before mixing for smoother ranch. Warm tortillas before assembling to prevent cracking. Store chicken and sauce separately from assembled wraps to prevent sogginess.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Cuisine: American

Nutrition

  • Serving Size: 1 wrap
  • Calories: 420
  • Sugar: 4
  • Sodium: 850
  • Fat: 18
  • Saturated Fat: 6
  • Carbohydrates: 32
  • Fiber: 2
  • Protein: 35

Keywords: buffalo chicken wrap, high protein recipe, smoked chicken, greek yogurt ranch, game day food, healthy wrap, meal prep

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://tableanddinner.com/high-protein-buffalo-chicken-wrap/