Greek Yogurt Buffalo Chicken Wrap

Greek yogurt buffalo chicken wraps combine tender shredded chicken, hot sauce, crisp lettuce, and celery in tortillas for an easy 30-minute lunch.

Prep: 15 min · Cook: 15 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 0.333333 cup hot sauce
• 0.5 cup plain greek yogurt
• 4 flour tortillas
• 2 cups romaine lettuce
• 2 stalks celery
• 1 tablespoon olive oil
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt

Cooking instructions

1. Pat the chicken dry, then season it with salt and garlic powder. (about 2 min)
2. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 6 to 8 minutes per side, until the thickest part reaches 165°F (74°C). (about 15 min) — 165°F (74°C)
3. Transfer the chicken to a bowl and shred it with two forks. Stir in the hot sauce until evenly coated. (about 3 min)
4. Warm the tortillas in the skillet for about 20 seconds per side. (about 2 min) — Medium heat
5. Fill each tortilla with lettuce, celery, and buffalo chicken. Drizzle with Greek yogurt, fold in the sides, and roll tightly. (about 5 min)