Buffalo Hot Wing Wrap

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4 servings

Ingredients

• 2 boneless skinless chicken breasts
• ½ cup Buffalo-style hot sauce
• ½ cup plain nonfat Greek yogurt
• 2 tablespoons powdered ranch seasoning
• 4 Tumaro’s 8” Sundried Tomato Carb Wise Wraps
• 2 cups shredded romaine lettuce
• 2 celery ribs, thinly sliced

Directions

1. On a cutting board, use a mallet or heavy skillet to pound chicken breasts to 1” thickness. Transfer to a bowl and add hot sauce. Toss to coat. Cover and refrigerate for at least 2 hours or overnight.
2. Preheat oven to 400℉. Lightly oil a large baking sheet or line with parchment paper.
3. Remove chicken from marinade and place on prepared baking sheet. Bake until the internal temperature of the chicken reaches 165℉ or it releases clear juices when cut, about 20 minutes. Transfer to a cutting board and thinly slice.
4. While chicken cooks, in a small bowl stir together yogurt and ranch seasoning.
5. Lay wraps flat on a countertop. Top with lettuce, celery, and chicken. Drizzle with yogurt sauce. Roll up and serve.