Buffalo Chicken + Avocado BLT Wraps.
Ingredients
Buffalo Sauce
- 1/2 cup butter (melted, 1 stick)
- 1/2 cup hot sauce (I like to use franks original hot sauce)
- 1/2 teaspoon seasoned salt (check for gluten free labels)
Wraps
- 1 pound boneless skinless chicken tenders or breast
- 2 tablespoons olive oil
- salt and pepper
- 8 slices thick cut bacon (fried)
- 2 tomatoes (sliced and sprinkled with salt + pepper)
- 1 large head buttered lettuce (chopped)
- 1 avocado (peeled, pitted + sliced)
- 1/2 cup fresh cilantro (chopped)
- 4 ounces blue cheese (crumbled)
- potato chips (lightly crushed (make sure they are gluten free if needed))
- 4 whole wheat tortillas (warmed (use gluten free wraps if needed))
- ranch or blue cheese dressing (for serving)
Instructions
- 1
In a medium bowl mix together the butter, hot sauce and seasoned salt. Set aside.
- 2
Preheat the grill to medium-high heat or preheat your oven to 400 degrees F.
- 3
Toss the chicken with olive oil, salt and pepper. Add 2 tablespoons of the buffalo sauce and toss again. Grill the chicken for 5 minutes per side or until cooked through. OR bake for 20 minutes or until cooked through. Remove from the grill or oven and shred with two forks or your hands. Toss with more buffalo sauce (leave some for serving).
5 min - 4
To assemble the wraps layer a little buffalo chicken in the middle of each wrap. Now add bacon, lettuce, tomato and avocado. Drizzle with extra buffalo sauce, sprinkle with blue cheese and cilantro. Add some potato chips. Roll up the tortilla and serve with ranch or blue cheese dressing +more buffalo sauce + potato chips. EAT!
Nutrition
Per serving (based on 4 servings)
