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Buffalo Chicken Wrap

Makes 1 Serving

Macros: 399 Cal, Fat 21g, Carbs 28g, Fibre 11g, Protein 28g


71 grams Chicken Breast, Cooked (shredded)

1 tbsp Hot Sauce

Sea Salt & Black Pepper (to taste)

1 Whole Wheat Tortilla

3/4 cup Arugula

1/2 Avocado (sliced)


In a medium-sized bowl, mix together the shredded chicken with the hot sauce and season with salt and pepper.

Lay the tortilla flat and top with the arugula, and then the chicken and avocado. Roll the tortilla tightly and enjoy!


Leftovers: Refrigerate wrapped in tin foil or parchment paper for up to two days.

Gluten-Free: Use a gluten-free tortilla.

No Arugula: Use spinach instead.

Additional Toppings: Top with cheddar cheese or blue cheese, or spread with cream cheese.

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