Go Back Email Link

Buffalo Chicken Salad Wrap

A unique twist on classic chicken salad without the guilt.  Flavorful chicken mixed with buffalo sauce and fresh veggies make for a great lunch or dinner idea. 
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Servings 4


  • 3 Cups Diced Oven Roasted Chicken Breast (Recipe link in notes section)
  • ¼ Cup Celery, Chopped (About one celery stalk)
  • 2 Leaves From Celery
  • ¼ Cup Green Onions, Chopped
  • ¼ Cup Carrots, Chopped
  • ¼ Cup Reduced Fat Feta Cheese, Crumbled
  • ½ Cup Fat Free Greek Yogurt
  • 1/8 Cup Reduced Fat Mayo
  • 1/8 Cup Buffalo Sauce
  • ½ Teaspoon Salt
  • 1 Teaspoon Pepper
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Mustard Powder
  • Juice of half a lemon
  • 4 Low Carb Whole Wheat Wraps (I use Tumaros Low-In-Carb Wraps)
  • Lettuce
  • Tomato


  • Cook chicken according to Oven Roasted Chicken Breast recipe (Recipe link in notes section).
  • Once chicken is cook enough to handle, dice into small pieces.
  • Dice celery, celery leaves, green onions, and carrots.
  • In large bowl, add diced chicken, celery, green onions, carrots, feta cheese, Greek yogurt, mayo, buffalo sauce, salt, pepper, garlic powder, mustard powder, and lemon juice.
  • Mix well.
  • Cover and refrigerate for 1 hour before serving.
  • To serve, lay a piece of lettuce flat. Scoop 1 cup of chicken salad into the center of the lettuce and smooth out with knife.
  • Lay lettuce onto tortilla wrap and fold like a burrito.


Click here to follow recipe for Oven Roasted Chicken Breast.

Nutrition is based on the Weight Watchers Freestyle Program guidelines. Nutrition calculated using Weight Watchers calculator.
NUTRITION: Serves 4 – (3 SmartPoints Per Serving) CALORIES: 106 FAT: 9.1 SATURATED FAT: 1.3 CARBS: 13.1 FIBER: 7 SUGARS: 0 PROTEIN: 6.5