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Buffalo Chicken Wrap

2 tablespoons extra virgin olive oil

6 ounces boneless, skinless chicken breast*, cut into ½ inch pieces

2 tablespoons Louisiana hot sauce

3 carrots, peeled and grated

2 tablespoons crumbled bleu cheese

¼ cup low fat Greek yogurt

2 green onions, thinly sliced

2 whole-wheat tortillas

Avocado, optional (but it's so good for you!)

Lime, optional



  1. In a large, nonstick skillet, heat the olive oil on medium-high until it shimmers.

  2. Add the chicken breast and cook, stirring occasionally, until it is opaque, five to seven minutes.

  3. Add the hot sauce. Cook, stirring, until the meat is coated. Set aside to cool completely.

  4. In a medium bowl, combine the carrots, bleu cheese, yogurt, and green onions. Mix well.

  5. To assemble, spoon the cooled chicken onto the tortillas. Top with the carrot mixture and wrap. 

* Use leftover chicken or rotisserie to make the process even easier!

Recipe from the 28-Day Gout Diet Plan book

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