Low Carb Buffalo Chicken Crunchwrap
A spicy, cheesy, and satisfying low-carb twist on the classic crunchwrap, packed with buffalo chicken and fresh veggies.
Equipment
Ingredients
Main Ingredients
chicken breast (cooked, shredded)
250 g
buffalo sauce
60 ml
lettuce (shredded)
60 g
tomato (diced)
1 piece
cheddar cheese (shredded)
80 g
low carb tortilla
2 piece
Instructions
Prepare the chicken
Shred the cooked chicken breast and toss it with buffalo sauce until well coated.
Prepare the vegetables
Shred the lettuce and dice the tomato.
Assemble the crunchwrap
Lay the tortilla flat, add the buffalo chicken in the center, top with shredded lettuce, diced tomato, and cheddar cheese.
Fold and toast
Fold the tortilla edges toward the center to seal, then toast the crunchwrap seam-side down in a hot pan until golden and crispy.
Original recipe
Storage
Best enjoyed fresh. Store components separately if preparing ahead.
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