Ingredients
Equipment
Method
- Toss the chicken pieces with garlic powder, smoked paprika, salt, and pepper, and lightly spray with olive oil if desired. Preheat the air fryer to 375°F (190°C), then air fry the chicken in a single layer for 10 to 12 minutes, shaking halfway, until golden and cooked through.
- In a bowl, toss the hot chicken with the buffalo sauce until evenly coated.
- Lay the tortilla flat and spread the light ranch down the center. Add the lettuce, tomato, and red onion, then top with the buffalo chicken.
- Fold in the sides of the tortilla, roll up tightly, slice in half, and serve immediately.
Nutrition
Notes
Net carbs: 26g per serving (30g total carbs minus 4g fiber).
Substitutions: Add shredded carrots or cabbage for crunch, use extra buffalo sauce or jalapeños for more heat, and use a vegan ranch to make it dairy-free. Cook extra chicken to meal prep wraps all week.
Storage: Store cooked chicken in the fridge for up to 3 days and assemble wraps to order. Keep components separate so the tortilla stays fresh.
Reheating: Reheat the chicken in the air fryer for 2 to 3 minutes; assemble the wrap fresh after warming.
