Buffalo Chicken Mini Wraps

These bite-sized wraps are the perfect lunch. Once prepared, you can grab one anytime you need it, and you can wrap the mix in lettuce leaves instead of tortillas if you don’t want the carbs.

Makes 15 wraps

• 3 large boneless, skinless chicken breasts, cut into ½" cubes

• ¾ cup Frank’s RedHot Original Cayenne Pepper Sauce, divided
• Nonstick cooking spray
• 1 medium avocado, peeled, pitted, and diced
• 15 mini tortillas
• ½ cup low-fat ranch dressing

1. Place chicken in a large bowl or resealable bag. Pour ½ cup hot sauce over chicken and marinate 1–2 hours in the refrigerator.
2. When ready to cook, heat a large skillet over medium heat, lightly coat with cooking spray, and cook chicken 10–12 minutes or until fully cooked through.
3. Add remaining hot sauce to cooked chicken, toss, and let cool 5 minutes.
4. Equally divide chicken and avocado between tortillas, drizzle with dressing, and serve.

PER SERVING (1 WRAP)

Calories: 170 | Fat: 5g | Protein: 14g | Sodium: 728mg | Fiber: 1g | Carbohydrates: 16g | Sugar: 2g