Buffalo Chicken Wraps With Blue Cheese Slaw

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 25 min · Chicken · high-protein

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Ingredients

• 1 lb boneless skinless chicken breasts
• 1/4 cup buffalo wing sauce
• 2 large flour tortillas (10-inch)
• 2 cups coleslaw mix (cabbage and carrot)
• 2 oz blue cheese crumbles
• 1/4 cup ranch dressing
• 1 ribs celery, cut in thin matchsticks
• 1/2 tbsp vegetable oil
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt

Method (tap to check — screen stays awake)

1. Slice each breast in half horizontally into thin cutlets, then season with garlic powder and salt.
2. Sear the cutlets in the oil over medium-high heat, 4 to 5 minutes per side, until they release from the pan easily and read 165F at the center.
3. Slice the chicken crosswise into strips and toss in a bowl with the buffalo sauce while it is still hot so the sauce clings.
4. Toss the coleslaw mix and celery with the ranch dressing and half the blue cheese; let it sit 5 minutes to soften slightly but stay crunchy.
5. Warm the tortillas one at a time in the empty skillet, 20 seconds a side, until pliable.
6. Lay the slaw down the lower third of each tortilla, top with buffalo chicken and the remaining blue cheese, fold in the sides, and roll tight.
7. Sear the seam side down for 1 minute to seal, then cut on a sharp diagonal.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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