Avocado Buffalo Chicken Wraps #WeekdaySupper

 Avocado Buffalo Chicken Wraps are a spicy buffalo chicken salad packed with lots of vegetables and made with avocado and Greek yogurt instead of mayo.  Enjoyed warm or chilled, this wrap is healthy, quick and easy ~ perfect for a weeknight!

Avocado Buffalo Chicken Wraps | alidaskitchen.com #recipes #SundaySupper #WeekdaySupper

Avocado Buffalo Chicken Wraps put a fun and unique twist on your everyday chicken salad.  Shredded chicken, drenched in a light, seasoned buffalo sauce, spices things up, while an avocado and Greek yogurt mixture replaces the mayo.  For the vegetables, I used shredded carrots and chopped broccoli (I’m not a fan of celery, but if you are, some chopped celery would be a tasty addition as well).   A little blue cheese crumble would be an excellent topping as well.  

For this recipe, I used poached chicken.  You can easily use shredded rotisserie  chicken and skip to step 2.  While I made the Avocado Buffalo Chicken Salad into a wrap, it is excellent as a sandwich, stuffed in a pita, or whatever your favorite preparation.

Avocado Buffalo Chicken Wraps | alidaskitchen.com #recipes #SundaySupper #WeekdaySupper

Avocado Buffalo Chicken Wraps

Yield: 4 servings

Avocado Buffalo Chicken Wraps

Ingredients

  • 1 pound boneless, skinless chicken breast
  • 1/2 cup hot sauce (I use Frank's)
  • 2 tablespoons fresh lemon juice, divided
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup shredded carrots
  • 1 cup chopped cooked broccoli florets
  • 1 avocado
  • 1/4 cup nonfat Greek yogurt
  • 4 tortillas

Instructions

  1. Place chicken in a large sauce pan and cover with water. Bring to a boil; then cover and simmer until no longer pink in the middle (about 10 to 15 minutes). Transfer to a bowl
  2. Meanwhile, combine hot sauce, 1 tablespoon lemon juice, paprika, garlic powder, and onion powder. Pour over warm chicken and then shred using two forks.
  3. Combine carrots and broccoli.
  4. In a small bowl, mash avocado and then combine with yogurt and 1 tablespoon lemon juice.
  5. Top each tortilla with 1/4 avocado mixture, 1/4 carrot broccoli mixture and 1/4 buffalo chicken. Roll up, slice in half and serve!

Notes

I like to layer my wraps, but if desired, you can combine the buffalo chicken, avocado mixture and carrots/broccoli into a 'chicken salad' and then fill tortillas, pitas, bread or whatever you're using.

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Sunday Supper Movement

Avocado Buffalo Chicken Wraps are a healthy meal that can be made in less than 20 minutes, making them perfect to share for Weekday Supper today!   The idea behind Weekday Supper is that Sunday Supper starts as just one day a week…and soon becomes a way of life.  Each week day, one blogger from the group shares a recipe for quick and easy meals easily found in a grocery store.   Be sure to check out all of the amazing Weekday Supper inspiration  this week and enjoy!

Monday – Egg and Chorizo Wraps by Family Foodie
Tuesday - Steak au Poivre Redux by Crazy Foodie Stunts
Wednesday - Avocado Buffalo Chicken Wrap by Alida’s Kitchen
Thursday - Easy Chicken Enchiladas by Cupcakes & Kale Chips
Friday - Fish Tacos with Chipotle Ranch Sauce by Daily Dish Recipes

Avocado Buffalo Chicken Wraps | alidaskitchen.com #recipes #SundaySupper #WeekdaySupper

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Comments

  1. Oh yum! So much better than eating fried wings. And so much healthier too.

  2. Love this! It’s something I’d order out…but this version is healthy and looks delish!

  3. This looks amazing! I love the combination of avocado and buffalo chicken.

  4. Thank you for the nice recipe.

  5. I’m impressed…wraps are not easy things to photograph and these look delicious!

  6. Yep. I’d probably buy a store bought rotisserie chicken to use in this. Either way it looks delicious!

  7. This is exactly what i’m craving today! Can’t wait to try out your recipe! Yummy!

  8. Jillian says:

    I know I’m late to the game, but I absolutely love these! I make them all the time, but I actually just throw the chicken with the hot sauce, a bit of water, and the seasonings in the crock pot on low all day. Then when I come home I just add steamed broccoli, carrots & cabbage (I cheat and by the mixed bag in the salad aisle) in and let it come together on high for another fifteen minutes. I’m a grad student with a crazy schedule, so coming home to something easy, healthy, and delicious makes me happy!!

    • Alida Fischbach says:

      Thank you for sharing Jillian! I love that you adapted the recipe for the slow cooker. I’m going to have to try it that way.

Trackbacks

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