Buffalo Chicken Wraps with Ranch Slaw

Spicy, buttery buffalo chicken rolled up with a cool, crunchy ranch slaw of cabbage, carrot and celery in big flour tortillas.

Ingredients

• 1½ lb chicken breasts
• ½ cup buffalo wing sauce
• 4 large flour tortillas
• 3 cups coleslaw mix
• ⅓ cup ranch dressing
• 2 celery stalks, thinly sliced
• 1 carrot, grated
• 1 romaine heart, shredded

From your pantry: 2 tbsp butter, 1 tbsp oil, ½ tsp garlic powder, salt, pepper.

Instructions

1. Cut the chicken into ½-inch strips and season with garlic powder, salt and pepper.
2. Heat the oil in a large skillet over medium-high and cook the chicken until browned and 165°F inside, 6 to 8 minutes, turning once.
3. Lower the heat, add the butter and buffalo sauce and toss until the chicken is glossy and coated, about 1 minute.
4. Toss the coleslaw mix, celery and carrot with the ranch and a pinch of pepper.
5. Warm the tortillas for a few seconds in a dry pan or microwave. Fill each with lettuce, buffalo chicken and ranch slaw, fold in the sides and roll up tightly. Cut in half.

Tip: For packed lunches, pack the slaw separately and add it just before eating so the wrap doesn't get soggy.

Nutrition per serving

Good for

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