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Low Carb Buffalo Grilled Chicken Wrap

Cook Time 30 minutes
Servings 2


  • 2 chicken breast
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tbsp paprika
  • 1 tbsp dried parsley
  • pinch cayenne pepper
  • 2 low carb tortilla wraps
  • 1 tbsp light cream cheese
  • 2 tbsp ranch dressing
  • 2 tbsp buffalo sauce
  • diced tomatos
  • romain lettuce


  1. Add all dry spices to a bowl and mix together. Cover all sides of the chicken with dry seasonings. Add 1/4 cup of corn oil to bowl with remaining dry rub ingredients and whisk together. Add chicken to large zip-lock bag and pour in corn oil mixture. Place chicken in fridge and allow to marinate for at least 30 minutes (up to 4 hours).

  2. Grill Chicken to your preference.

  3. To make buffalo sauce for wrap, whisk together: room temp cream cheese, ranch dressing, buffalo sauce, salt/pepper.

  4. Cut grilled chicken into strips. Coat chicken in sauce.

  5. On a plate, lay down low-carb tortilla wrap. Place grilled chicken on the top half of the wrap (side closest to your stomach), then add a little more sauce or ranch over chicken. This will help lettuce and tomato have something to sit on. Add lettuce and tomato.

  6. Fold the wrap away from you. The first fold should start to over all ingredients. Fold in right side, and roll the wrap away from you a little more and then fold the left side in. Continue to roll until the wrap is tight and all ingredients are secured inside.

  7. Cut on a bias, and enjoy!