Dairy Free Buffalo Chicken Wraps

Learn how to make dairy free buffalo chicken wraps with shredded chicken, buffalo sauce, and fresh veggies. I love buffalo sauce! It's tangy, creamy, and slightly spicy! This recipe makes a flavorful quick lunch, is great for meal prep, plus is super versatile.

Author: The Urben Life

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time:

Total Time: 10 minutes

Servings: 8 servings

Calories: 382 kcal per serving

Ingredients

2 pounds - boneless skinless chicken breast
1 cup - chicken broth
½ cup - hot sauce
¼ cup - dairy-free butter
8 - flour tortillas
4 cups - lettuce
¼ cup - carrot
¼ cup - red onion

Instructions

Place chicken and broth in a slow cooker. Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken reaches an internal temperature of 165F. Transfer the cooked chicken to a clean cutting board and shred.
To make dairy free buffalo sauce, warm hot sauce and dairy-free butter in a small saucepan over low-medium heat and stir to combine as the butter melts. Once combined, remove from heat and set aside.
When ready to serve, toss shredded chicken with buffalo sauce in a large bowl to coat. Warm tortillas in the microwave or over an open flame to make pliable. Divide buffalo chicken between the tortillas then repeat with remaining ingredients.
To assemble wraps, fold the left and right sides slightly inward, then tuck the bottom edge over the fillings. Roll tightly while keeping the burrito snug. Cut each wrap in half and serve immediately.

Nutrition