INGREDIENTS
- 2 large organic chicken breasts
- 1/2 cup paleo buffalo sauce
- 1-2 tablespoons melted grass-fed butter
- 1/4 cup organic ranch or my homemade blue cheese dressing (see this post)
- 4 medium tortillas (I love the coconut flour tortillas if you are gluten free)
- ½ cup organic spring mix
- Optional fillings: tomato, green onion, crumbled blue cheese, or shredded cheese
INSTRUCTIONS
- Heat oven to 375 degrees fahrenheit.
- Place chicken in a glass oven safe pyrex dish; season with 1 tablespoon avocado oil, dried oregano, dried basil, garlic powder, salt and pepper.
- Once the oven is heated, cook the chicken for 30-32 minutes (until fully cooked).
- While the chicken cooks, start preparing the buffalo sauce mixture. Melt the butter and once melted, mix with the buffalo sauce in a bowl.
- Once the chicken is cooked. Chop it into small lengthwise pieces. Then, in In a large bowl, combine the chicken and buffalo sauce. Mix well, so the chicken is fully coated with the sauce.
- Then, lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, and a little ranch dressing or blue cheese dressing.
- Fold in the sides of the tortilla and roll the wrap burrito-style. Slice in half.
- I served the wraps with roasted brussel sprouts, but you can serve the wraps with salad or any of your favorite vegetables
