Buffalo Chicken Wraps

Can you guys BELIEVE the Vikings vs. Saints game this past Sunday??! Maybe no one else is excited because it’s the Vikings and it’s pretty rare for me to find another Vikings fan around here, but regardless, I was pretty pumped Sunday evening after that win. According to Gavin as he was trimming his nails in the final seconds, It was a real “nail clipper”. Also, maybe no one else finds that funny… but I got a good laugh out of it anyways.

I’ve been a Vikings fan for as long as I can remember. My Dad has always been a Vikings fan and we watched them play pretty much every Sunday in the fall when I was growing up. Losing season after season…after season, I’ve stayed a pretty loyal fan (I’d say being a Cubs fan and a Vikings fan all my life, I’ve been pretty used to disappointment by my teams…until as of late that is!). They’ve never won a Super Bowl, but, maybe I’m speaking to soon here, I think this year just could be their year. Thanks to their good luck charm, Millie!

I’m officially over halfway through my Whole30. It’s been going pretty well and I’ve managed to have very little cravings! I’ve been really heavily relying on all things buffalo chicken. It’s helped me a lot since I’m a huge lover of anything spicy! These Buffalo Chicken Wraps are so simple and they’ve become a staple to my diet the past few weeks. They are packed with healthy fats and protein as well as sneaking in a little bit of greens! If you want to pack in even more greens for the day, you can easily turn this wrap into a big yummy salad!

Buffalo Chicken Lettuce Wraps


Ingredients:

2lbs. boneless, skinless chicken breasts

1 cup hot sauce – I use Franks Red Hot Original or Tessemae’s Buffalo Sauce

1 tsp. garlic powder

1/4 tsp. black pepper

Romain Lettuce leaves

1 avocado

Tessemae’s Dairy Free Ranch Dressing

 

Instructions:

  1. On the stovetop, boil chicken breasts in water for 20 minutes – alternatively you can use your Instantpot by filling with 1/2 cup of water, and setting it to manual for 20 minutes.
  2. Once finished cooking, place chicken in a large bowl and let cool for a few minutes.
  3. Set an electric hand mixer on medium and use to shred the chicken – a fork works too but the mixer gets the job done in about 30 seconds
  4. Once chicken is shredded, add seasonings and hot sauce
  5. Mix to combine
  6. Assemble the chicken wraps in a Romain leaf and add avocado and ranch dressing

 

Be well,

XoXo,

Holly

4 COMMENTS

  1. Jenni | 17th Jan 18

    Go Eagles 😉

  2. Winona | 17th Jan 18

    Yum! This looks so good and is so easy! I will definitely try 🙂

  3. Aly | 17th Jan 18

    Yum!! These look so good. When I’ve done Whole 30 in the past buffalo sauce was my saving grace too!! I would bake sweet potato round and make little sliders. SO GOOD! But this sounds super yummy too.

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