Buffalo Chicken Salad Wrap with Avocado
This recipe is for 4 servings. Total preparation takes roughly 15 minutes.
1 Pound Boneless, Skinless Chicken Breasts
½ Cup Frank’s Original Hot Sauce
2 Tablespoons Honey
1 Tablespoon Lime Juice
1 Teaspoon Garlic Powder
1 Teaspoon Chili Powder
1 Teaspoon Salt
½ Teaspoon Ground Cumin
½ Teaspoon Smoked Paprika
½ Teaspoon Onion Powder
½ Teaspoon Pepper
4 Large Flour Tortillas
½ Cup Blue Cheese Dressing
2 Cups Romaine Lettuce, Chopped
½ Cup Carrot, Shredded
½ Avocado, Sliced
½ Cup Shredded Cheddar Cheese
Slice the chicken breast into several long, thin strips. Set aside to prepare the buffalo sauce. Add hot sauce, honey, lime juice, garlic powder, chili powder, salt, cumin, paprika, onion powder, and pepper into a small bowl and whisk together. Add chicken strips to the mixture and marinate for at least 10 minutes (or up to 24 hours).
Place a large non-stick skillet over medium-high heat and add the marinated chicken strips. Cook the chicken until it is no longer pink, roughly 4-5 minutes.
Place the tortillas on a plate and spread a thin layer of blue cheese dressing over the surface. Layer with lettuce, carrots, avocado, and cheese.
When the chicken is cooked fully, arrange a few strips down the centers of the prepared tortillas. Wrap tightly, like a burrito, and serve with a side of hot sauce or extra dressing.
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