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Avocado Buffalo Chicken Wraps

Clean eating, dinner, buffalo chicken wings, autumn calabrese, tosca reno, 21 Day Fix
This is a fabulously versatile recipe to substitute for fried wings. Makes great wraps for Sunday afternoon football, the leftovers, if there are any, are a great addition to salad the next day, any my picky kids who like their chicken "not touching" anything can have this in a bowl by itself, or use it as a topping on a sweet potato.


12 oz. boneless skinless chicken breast
1 celery stalk, roughly chopped
1/2 onion, chopped
1 clove garlic, whole
16 oz. fat free low sodium chicken broth
1/3 c. hot sauce

I use La Tortilla Factory 50 calorie wraps, baby spinach or lettuce, diced tomato, cheddar or blue cheese, avocado


1. In the crockpot, combine chicken, onion, celery, garlic and broth (enough to almost cover the chicken - use water if the 16 oz. of broth isn't enough.) Cover and cook on high for 4 hours or low for 6 hours.

2. Remove the chicken from the crockpot and put aside 1/2 cup of the broth. Dump the rest. Shred the chicken with 2 forks.

3. Return chicken to the slow cooker and add the 1/2 cup of broth plus the hot sauce.

4. Cook on high for another 30 minutes.

5. Assemble wraps by placing tortilla on plate, topping with spinach/lettuce, diced tomato, 1/4 of sliced avocado, chicken, and 1/8 cup of cheese. Roll and enjoy!

Preparation options:
  • Buffalo chicken wraps (lettuce, tomato, buffalo chicken and if you're feeling feisty, blue cheese crumbles.)
  • Buffalo chicken sweet potatoes (bake potatoes in oven or microwave), cool, cut in 1/2 horizontally. Top each half with chicken, and sprinkle with 1 tsp blue cheese each. Place potatoes on foil lined baking sheet, season with salt & pepper and bake iTop with 1 tsp blue cheese, shredded carrots and celery.
  • Buffalo chicken salad
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