Healthy Buffalo Chicken Wrap (Paleo)

This healthy buffalo chicken wrap recipe is quickly becoming a family favorite in our home. The idea for this one has been on my mind for quite some time and I finally decided to give it a go one night recently. I’m so happy that I did!

Even though my kiddos do generally enjoy eating healthy, it’s a rarity to find a recipe that all four of us thoroughly enjoy. I believe that this one was such a hit because of the variety of veggies and flavorful chicken.

Healthy Buffalo Chicken Wrap

There is a bit of prep work to make this healthy buffalo chicken wrap recipe. Preheat your oven to 400 degrees F. Gather all of your ingredients prior to cooking and then start chopping up all of your vegetables. I prefer to cut my carrots into matchsticks for this recipe and then slice up some grape tomatoes, and chop the celery and avocado.

For the greens I’ve chosen Romaine Lettuce for the added crunch, but you could easily swap in spinach, kale, mixed greens, Iceberg lettuce, or even purple cabbage for some added color!

Once your veggies are prepared and ready to go, set aside two medium sized bowls. In one bowl mix together all of the dry ingredients- almond flour, coconut flour, garlic powder, salt, pepper, and oregano.

In your second bowl whisk the egg and add 3 TBS of Primal Kitchen buffalo sauce. Stir well to combine. (If you have difficulty finding a clean buffalo sauce you can always opt to just use hot sauce, but will need to scale back a bit on the amount to dilute the spiciness).

For this healthy chicken wrap recipe you’ll want to slice up your chicken breasts into ½ inch pieces and place on a plate. Then lightly grease a large baking sheet. Now you’re ready to line up your chicken dredging station!

Dip each chicken piece in the egg mixture, then in the flour mixture, and then lay flat on the baking sheet. (I recommend using a fork to flip each piece of chicken in the flour mixture to ensure that it sticks to the chicken and not your fingers.)

Bake the chicken strips at 400 for 12 minutes and then flip them and cook for another 5 minutes or until cooked through.

You have a few different options in regards to the wraps. If you are sticking to a Paleo diet you can opt for eating them as buffalo chicken lettuce wraps and just use the Romaine lettuce for a “cup”. Cassava flour and almond flour wraps work perfect for this recipe too.

Siete brand has both cassava flour and almond flour wraps if you’re looking for a store bought option. We’ve also had success making homemade cassava flour wraps if you’d like to go that route. If you’re not adhering to a strictly Paleo diet please feel free to use whole wheat wraps or tortillas or even corn tortilla shells. Just warm each wrap/ tortilla in a pan over medium heat prior to assembling.

When you chicken is done baking you’re ready to assemble your healthy buffalo chicken wraps! Grab a wrap and load it up with lettuce, chicken, veggies, a drizzle of Paleo ranch dressing, and a dash of more buffalo sauce if you’d like additional heat!

Buffalo Chicken Wrap Sides

If you’re looking for some nutritious side dish ideas to go along with your healthy buffalo chicken wraps I’ve got a few ideas for you! These can be a pretty filling meal in and of themselves but sometimes it’s nice to change things up a bit. You may want to try:

Oven baked sweet potato fries
Carrot and celery sticks with hummus or ranch dressing
Fresh fruit salad (grapes and cantaloupe are our go to)
Whole30 potato salad

Healthy Buffalo Chicken Wrap Recipe

Serves 4

Ingredients:

3/4 cup chopped Romaine lettuce

1/2 cup Matchstick carrots

2 Stalks chopped celery

1/2 cup Sliced grape tomatoes

1 Small avocado (chopped)

Cassava flour wraps (Siete brand or homemade)

Paleo Ranch dressing (for storebought I like Tessamae’s)

Feta cheese (optional)

Chicken ingredients:

1 lb. Chicken breast

3 TBS Primal Kitchen Buffalo sauce

1 egg whisked

½ cup almond flour

2 TBS coconut flour

¼ tsp garlic powder

½ tsp dried oregano

Dash of salt and pepper

Directions:

Preheat oven to 400 degrees F and lightly grease a baking sheet.
Gather up all of your ingredients and prepare your vegetables. I prefer to cut my carrots into matchsticks for this recipe and then slice up some grape tomatoes, chop the celery and avocado, and cut the Romaine into lettuce ribbons (omit if doing lettuce wraps)
Get two medium sized bowls. In the first bowl mix together all of the dry ingredients- almond flour, coconut flour, garlic powder, salt, pepper, and oregano. In your second bowl whisk the egg and add 3 TBS of Primal Kitchen buffalo sauce. Stir well to combine.
Slice up your chicken breast meat into ½ inch pieces.
Dip each chicken piece in the egg mixture, then in the flour mixture, and then lay flat on the baking sheet. (Use a fork for flipping the chicken in the flour mixture so it doesn’t stick to your fingers.)
Bake the chicken strips at 400 for 12 minutes and then flip them and cook for another 5 minutes or until cooked through.
Warm each wrap/ tortilla in a pan over medium heat.
Assemble your healthy buffalo chicken wraps! Grab a wrap and load it up with lettuce, chicken, veggies, optional feta cheese, a drizzle of Paleo ranch dressing, and a dash of more buffalo sauce if you’d like additional heat!