Buffalo Chicken Salad Wrap Recipe for Hypertension

Looking to spice up your lunch routine? Meet your new favorite: the Buffalo Chicken Salad Wrap. This delicious and portable meal combines the tangy heat of buffalo sauce with the cool crispness of a salad, all wrapped up in a convenient tortilla. Here’s how to make it:

Ingredients:

2 cups cooked, shredded chicken breast
1/4 cup buffalo sauce (adjust to taste)
1/4 cup mayonnaise
1/4 cup Greek yogurt
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp black pepper
1/4 cup crumbled blue cheese (optional)
2 large tortilla wraps
2 cups mixed greens (such as romaine, spinach, or kale)
1/2 cup diced celery
1/2 cup diced red onion
1/2 cup diced tomatoes
1/4 cup shredded carrots
1 avocado, sliced (optional)

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Instructions:

1. Prepare the Buffalo Chicken Salad: In a large bowl, combine the shredded chicken, buffalo sauce, mayonnaise, Greek yogurt, garlic powder, onion powder, salt, and black pepper. Mix well until the chicken is evenly coated. If you like, stir in the crumbled blue cheese for an extra tang.

2. Assemble the Wraps: Lay out the tortilla wraps on a clean surface. Spread a generous layer of the buffalo chicken salad mixture onto each wrap, leaving a border around the edges.

3. Add the Salad: Top the chicken mixture with mixed greens, diced celery, red onion, tomatoes, and shredded carrots. If using, add slices of avocado for a creamy touch.

4. Wrap it Up: Fold the sides of the tortilla inward, then tightly roll the wrap from the bottom up, tucking in the ingredients as you go. Cut each wrap in half diagonally.

5. Serve: Enjoy your Buffalo Chicken Salad Wrap immediately, or pack it up for a delicious lunch on the go. You can serve it with a side of extra buffalo sauce or ranch dressing for dipping.

Tips and Variations:

Make it Gluten-Free: Use gluten-free tortilla wraps to accommodate dietary restrictions.

Add Some Crunch: For extra texture, add a handful of crushed tortilla chips or croutons to the salad mixture.

Vegetarian Option: Swap the chicken for buffalo-marinated tofu or tempeh to make it vegetarian-friendly.

Meal Prep: Prepare the chicken salad mixture and chop the veggies ahead of time. Store them separately in the fridge, and assemble the wraps when ready to eat.

This Buffalo Chicken Salad Wrap is the perfect blend of spicy, creamy, and crunchy. It’s a satisfying lunch option that’s easy to customize and sure to become a regular in your meal rotation. Enjoy!