About this recipe
Buffalo chicken does not need a deep fryer. Quick skillet chicken and a light buffalo toss give you the heat without a heavy coating.
Greek yogurt cools each bite the way ranch would, with more protein and fewer calories.
This is a strong leftover play. Use yesterday's cooked chicken, warm it briefly, then sauce and wrap.
COOK THE CHICKEN
Step 1
Toss chicken with garlic powder and salt.
Step 2
Heat olive oil in a large skillet over medium-high until shimmering. Cook chicken until browned and 165°F, 8 to 10 minutes, stirring once or twice.
Step 3
Lower heat to low. Toss chicken with buffalo sauce until lightly coated, about 1 minute. Remove from heat.
ASSEMBLE
Step 4
Warm tortillas in a dry skillet over medium for 20 to 30 seconds per side until pliable, or microwave 15 seconds.
Step 5
Spread about 2 tablespoons yogurt on each tortilla. Add lettuce and a quarter of the buffalo chicken. Fold in the sides, roll tightly, and serve with celery if using.
Tips
If using leftover chicken, warm it in the skillet 2 to 3 minutes over medium, then toss with sauce.
Choose a thinner wrap when you can. Thick burrito tortillas push calories up fast.
Swaps
Greek yogurtLight ranch
Same spoonful. Cooler flavor, a little less protein.
Flour tortillaLarge lettuce leaves
Lower carb. Roll gently so the filling does not tear the leaves.
Equipment
large skillet · instant-read thermometer
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