Buffalo Chicken Salad Wraps

Featured in the Honolulu Star-Advertiser on January 25, 2017.


Buffalo Chicken Salad Wraps

  • 1/2 tablespoon canola oil
  • 1 pound boneless, skinless, thinly sliced chicken breasts (all visible fat discarded)
  • 1 cup finely chopped celery
  • 1/3 cup plain, fat-free yogurt
  • 1 tablespoon low-fat mayonnaise
  • 1 teaspoon red hot sauce or other hot sauce, lowest sodium available (more if you like it spicy)
  • 1/4 teaspoon ground black pepper
  • 4 (9-inch) low-sodium, low-carb wraps or tortillas
  • 1 1/2 cups shredded carrots
  • 1 1/2 cups chopped lettuce


  1. In a large nonstick skillet over medium-high heat, warm oil.
  2. Add chicken breasts and sauté until chicken is fully cooked, around 6-10 minutes depending on thickness.
  3. Remove from heat.
  4. When chicken has cooled slightly, transfer chicken to cutting board to chop into bite-size pieces.
  5. Meanwhile, put celery into a medium bowl with yogurt, mayonnaise, hot sauce, and pepper.
  6. Stir to combine; add chicken and stir again.
  7. Divide chicken salad, carrots, and lettuce over each wrap, leaving about a 1/2-inch border around the edges.
  8. Fold each side of the wrap up and then roll.

Makes 4 servings.

Approximate Nutrient Analysis per serving:
360 calories,10 g fat, 2 g saturated fat, 75 mg cholesterol, 400 mg sodium, 36 g carbohydrate, 3 g fiber, 6 g sugar, 31 g protein


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