Try these delicious, macros-friendly wraps with some Whole30 approved shortcuts!
It was Sunday game day and I was craving buffalo wings! The Bears were playing the Rams, this game was HUGE in my household. And nothing says football like some greasy, spicy, buffalo wings! We're both looking to drop some holiday weight, so obviously fried chicken wings weren't the best idea... LOL.
Instead, I made a couple healthy substitutions like Primal Kitchen buffalo sauce, vegan ranch, some whole grain/collard green tortillas and viola! Buffalo chicken wraps!
INGREDIENTS:
1lb. boneless skinless chicken breasts (4 pieces)
Whole grain wraps - OR - 1 bunch of collard greens
1 bottle of Primal Kitchen Mild Buffalo Sauce
1 bottle of Primal Kitchen Vegan Ranch
1 stalk of celery
1 tbsp. crumbled feta cheese per wrap
Arugula or kale (fresh)
Veggies for dipping on the side: I chose cherry tomatoes, carrots, celery, and green bell peppers.
INSTRUCTIONS:
Bring Chicken breasts to boil and cook about 15-20 minutes until no longer pink. Once finished, remove chicken breasts from water and cool. Use two forks to pull apart and shred.
Add pulled chicken to a saute pan and pour in entire bottle of buffalo sauce. simmer, stirring frequently for five minutes.
Slice one celery stalk to add to wraps for "crunch." Chop remaining celery stalks into thirds. Slice and prepare other veggies as desired.
Preparing the Wraps
If using a grain-based wrap, heat a skillet with a drizzle of grapeseed oil. Heat wraps on each side for about two minutes until softened. You want the wraps to be soft and pliable so they can actually fold and close without breaking apart.
If using collard greens, cut the thick tip of the stalk off of the leaf. blanch the full leaf in chicken water for about 60 seconds. Remove from water, spread flat on a clean dish towel. You will use two leaves per wrap.
Stuffing the Wraps
Spread tablespoon of feta on bottom layer followed by arugula. Add buffalo chicken and top with celery and ranch. Fold the ends of the wraps in toward the ingredients and roll tight, tucking in the sides as you go. Slice diagonally across the center and serve with veggies and ranch!
If using the collard greens, follow the same steps, but fold the soft end of leaf #1 in as your roll. Stack the completed roll on top of leaf #2 with the foldable end of leaf #2 stacked over the open end of the roll. Tuck in the soft side of leaf #2 and fold tightly. Now you have a delicious collard green wrap!
So... I packed the collard wraps in our lunches and totally forgot to take a pic. Sorry.... I'll upload one as soon as I make them again!