Buffalo Chicken Wraps

Ingredients

• 1 1/2 lb (680 g) chicken breast
• 1/3 cup (80 ml) buffalo hot sauce
• 4 large flour tortillas or wraps
• 2 cups (100 g) shredded lettuce
• 1/2 cup (113 g) Greek yogurt
• 1 stalk celery, thinly sliced (optional)
• 1/2 cup (56 g) shredded cheese (optional)
• 1 tsp avocado oil; garlic powder, dried dill or parsley, salt

How to make it

1. Prep everythingPat the 1 1/2 lb (680 g) chicken breast dry and, if any piece is thicker than 1 inch (2.5 cm), pound the thick end flat so it cooks evenly. Thinly slice the celery stalk, about 1/8 inch (3 mm). Measure the 2 cups (100 g) shredded lettuce, 1/2 cup (56 g) cheese and 1/3 cup (80 ml) buffalo sauce.
2. Cook the chickenSeason the chicken with salt and garlic powder. Heat the 1 tsp avocado oil in a large 12-inch (30 cm) skillet over medium-high heat until it shimmers. Cook the chicken 6 to 7 minutes per side, without moving it, until golden, it releases easily, and the thickest part reads 165°F (74°C).
3. Sauce the chickenRest the chicken 5 minutes, then chop it into 1/2-inch (1 cm) pieces. Toss it in a bowl with the buffalo sauce until every piece is coated.
4. Make the ranchIn a small bowl, stir the 1/2 cup (113 g) Greek yogurt with a pinch of garlic powder, dried dill or parsley and salt. Add a splash of water, a teaspoon at a time, until it is smooth and drizzly.
5. Warm the tortillasHeat a dry skillet over medium heat and warm each of the 4 tortillas 15 to 20 seconds per side, until soft and bendy. Warm tortillas roll without cracking.
6. Fill and rollLayer lettuce, buffalo chicken, celery, cheese and a drizzle of ranch across the lower third of each tortilla. Fold in the sides, roll up tightly and slice in half. For meal prep, keep the chicken, ranch and veggies separate in the fridge up to 4 days and roll just before eating.