Buffalo Chicken Ranch Wrap

Name: Buffalo Chicken Ranch Wrap
Yield: 4 servings
Ingredients: 1 kg / 2.2 lb raw boneless skinless chicken breast; 8 large lettuce leaves; 3 celery stalks; 1 carrot; 120 g plain nonfat Greek yogurt; 4 tbsp buffalo hot sauce; choose lower-sodium; 2 tsp oil; garlic powder, dill and lemon

By Tyler Bloomingdale · Built to Prep

Generated food illustration of Buffalo Chicken Ranch Wrap

Generated illustration; appearance and pictured props may differ from the prepared recipe.

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Estimated nutrition per portion

370calories

61g protein

9g carbs

7g fat

Sodium: Estimate pending

1 meal. Estimates change with brands, ingredient ratios, cooking yield and portion size. Unknown sodium is not zero.

Ingredients and shopping list

Full batch: 4 listed servings.

1 kg / 2.2 lb raw boneless skinless chicken breast
8 large lettuce leaves; 3 celery stalks; 1 carrot
120 g plain nonfat Greek yogurt
4 tbsp buffalo hot sauce; choose lower-sodium
2 tsp oil; garlic powder, dill and lemon

Cooking instructions

Cook chicken in oil to 165 F; shred and toss with buffalo sauce. Mix yogurt, dill, lemon and garlic for ranch. Slice celery and carrot into thin sticks. Divide chicken and vegetables among 4 containers; pack lettuce and ranch separately.

Meal-prep storage

Refrigerate perishable prepared portions promptly in shallow containers within 2 hours (1 hour above 90 F), at 40 F or below. Use within 3-4 days or the shorter ingredient/card limit. Reheat hot leftovers to 165 F. Freeze suitable portions for later days; check texture after thawing.

Ingredient and allergy checks

Listed allergens: Milk. GF-eligible*. Ingredient badges are not a guarantee of safety. Check all packaged products and cross-contact.

Recipe notes

A protein-forward meal-prep recipe from the Built to Prep collection.

Desk review only; kitchen testing and brand-label nutrition verification pending.

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