American · Lunch
Buffalo Chicken Wrap (Keto)
Grilled chicken breast tossed in a butter and hot sauce buffalo glaze, wrapped in a low-carb tortilla with crisp romaine, celery, and a cooling blue cheese dressing. A keto-friendly take on the classic buffalo chicken wrap, built for one with sharp heat and creamy tang.
$5
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
675Calories
56.1gProtein
45.6gFat
11.9gCarbs
2.4gSugar
6.3gFiber
2043mgSodium
206mgChol
Instructions
1
Prep
Slice the chicken breast into strips, then season with garlic powder, salt, and pepper until evenly coated on all sides.
2
Sear
Heat the olive oil in a skillet over medium-high and cook the chicken strips 5 to 6 minutes, turning once, until golden with no pink at the thickest point.
3
Glaze
Lower the skillet to medium, add the butter and hot sauce, and toss the chicken 1 to 2 minutes until a glossy sauce clings to every strip.
4
Build
Stir the mayonnaise and crumbled blue cheese into a chunky dressing, spread across the tortilla, then layer shredded romaine and thinly sliced celery over it.
5
Plate
Pile the glazed chicken on top, roll the tortilla tightly, slice in half on the diagonal, and set on a plate.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g chicken breast
- 3 tbsp45ml hot sauce
- 1 tbsp14g butter
- 11 low-carb tortilla (about 42g, high-fibre)
- 1 oz28g blue cheese, crumbled
- 2 tbsp30g mayonnaise
- 11 celery stalk (40g)
- a small handful (25g) romaine lettuce
- 1 tbsp15ml olive oil
- 1/4 tsp1/4 tsp garlic powder
- a pinch of salt
- a pinch of black pepper