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Buffalo Chicken Wrap

Buffalo chicken wrap on black flower plate

These are the other wraps I take with me when I travel in addition to the Thai Chicken Wrap.  You can make them a day or two ahead, store them in the refrigerator.  They hold up nicely in a lunch cooler with an ice pack for my trip. Because they have black beans, cabbage and carrots, they also make a very nice filling lunch.

To keep the filling from falling out as you roll, use a knife to move the filling toward you when you roll up the tortilla.

You can secure the roll with toothpicks or use more of the Frank’s yogurt spread to make the tortilla “stick,” together.

I like to cut the tortillas in half when I’m finished rolling, that way when I need a snack, I don’t have to eat the entire wrap, but maybe just a half and save the other half for later.

Buffalo Chicken Wrap

Delicious wraps you can make ahead. Great for traveling, lunch or even dinner!
Weight Watchers Points: 6 Smart Points ; Green: 8 Smart Points; Purple: 6 Smart Point per wrap
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 10 wraps
Calories 242 kcal



  • 6 oz. cooked chicken breasts
  • 2 cabbage leaves I like Napa, you can also use spinach
  • 1 can black beans rinsed and drained very well
  • 1 c. carrots shredded
  • 1/4-1/2 c. red onion use more or less depending on what you like
  • 1/2-1 jalapeno
  • 5 oz of blue cheese or sharp cheddar

Frank's Red Hot Spread:

  • 1 c. non fat Greek yogurt I like Fage
  • 2-3 T. Frank's Red Hot Sauce
  • 2 T. light mayonnaise
  • 2 garlic cloves minced


  • In a medium bowl, combine chicken, cabbage, beans,carrots, onions, and jalapeno. Mix well.
  • In a small bowl, combine yogurt, Frank's Red Hot Sauce and mayonnaise.
  • Place a tortilla on a cutting board, spread about 1 T. the Frank's Red Hot Spread over the entire tortilla.
  • Place 1/2 c. filling near the bottom of tortilla. Sprinkle with 1/2 oz (about 1 T. of cheese) and roll up tortilla.
  • Use a toothpick if necessary to fasten tortilla.
  • Cut into 2 pieces if desired. Do this for the remaining tortillas.


If you are making these wraps ahead of time, it’s best to make your own tortillas (see my recipe) instead of the store bought ones. Wraps made with homemade tortillas will keep about 3 days. Otherwise the store bought tortillas (especially the low carb or whole wheat ones) break down and become soggy within a day.
You can also use lettuce in place of cabbage but only if you are planning to eat them right away. I find that the cabbage holds up a few days in the fridge where the lettuce and spinach would not.


Serving: 1wrapCalories: 242kcalCarbohydrates: 24.8gProtein: 15.6gFat: 9.2gSaturated Fat: 4.2gCholesterol: 34.7mgSodium: 579.9mgFiber: 4.5gSugar: 2.7gVitamin A: 302.7IUVitamin C: 14.5mg
Tried this recipe?Let us know how it was!

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