Buffalo Chicken Wrap- Mayo Clinic Health System

Recipe: Buffalo chicken salad wrap

By Mayo Clinic Staff

Dietitian’s tip:

This quick-to-assemble, healthy wrap is a great way to use leftover chicken and to add vegetables to your diet.

Number of servings

Serves 4

Ingredients 3-4 ounces of chicken breasts 2 whole chipotle peppers 1/4 cup white wine vinegar 1/4 cup low-calorie mayonnaise 2 stalks celery, diced 2 carrots, cut into matchsticks 1 small yellow onion, diced (about 1/2 cup) 1/2 cup thinly sliced rutabaga or other root vegetable 4 ounces spinach, cut into strips 2 whole-grain tortillas (12-inch diameter) Directions

You can use leftover or rotisserie chicken if you have it. If not, preheat oven to 375 F or start grill. Bake or grill chicken breasts for about 10 minutes on each side until interior temperature is 165 F. Remove, cool and cube chicken.

In a blender, puree chipotle peppers with white wine vinegar and mayonnaise. Place all ingredients except spinach and tortillas in a bowl and mix thoroughly.

Place 2 ounces spinach and half the mixture in each tortilla and wrap. Cut each wrap in half to serve.

Nutritional analysis per serving Serving size :1/2 wrap Total carbohydrate

26 g

Dietary fiber

5 g


367 mg

Saturated fat

2 g

Total fat

8 g

Trans fat

0 g


76 mg


31 g

Monounsaturated fat

3 g




0 g