Dairy Free Buffalo Chicken Wraps

This delicious dairy free buffalo chicken wrap is easy to make and packed with bold flavors. Perfect for a quick lunch or meal on the go!

Course Main Course

Prep Time 10

Cook Time 3

Total Time 3 10

Servings servings

Calories 281kcal

Author Jenna Urben

Equipment

Ingredients

Slow Cooker Shredded Chicken

2 pounds boneless skinless chicken breast
1 cup chicken broth

Dairy Free Buffalo Sauce

½ cup hot sauce
¼ cup dairy-free butter

For the Wrap

8 large flour tortillas
4 cups chopped lettuce
¼ cup shredded carrot
¼ cup chopped 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.

Notes

To save time: Use chicken tenders, grilled chicken, or rotisserie chicken instead.

Meal prep: The shredded chicken makes about 4 cups. Store leftovers in an airtight container the fridge for 3-4 days.

Filling: Add more or less ingredients to your wrap to fit your personal preferences. I like to also sprinkle in some dairy-free cheese and a drizzle of dairy-free ranch dressing.

Nutrition