Macros for the WHOLE Crunch Wrap:
444 Cals, 37g Carbs, 12g Fat, 47g Protein!
Ingredients (makes 1 Crunch Wrap):
1 Large Flour Tortilla (mine has 34g Carbs)
4oz Cooked Chicken Breast (peep Juicy Air Fryer Chicken Breast Recipe because this was the leftover chicken from that)
Franks Red Hot Buffalo Sauce
30g Green Onion
Handful of Parsley
14g Avocado
20g Roasted Red Peppers
21g Part Skim Mozzarella
Handful of Baby Spinach and Arugala
Directions:
1.) Chop up your chicken breast into small pieces and add to a bowl. Then add your finely chopped green onion and parsley. Lastly, add your franks red hot buffalo sauce. Mix all together.
2.) Then lay your tortilla flat and you’ll need to make a 1/4th slit in the tortilla. Best way I can describe this is as if you were going to cut the tortilla in half but you stop in the middle only cutting half.
3.) Now think of your tortilla in four quadrants. First bottom left one will be your avocado and roasted red peppers. Then next quadrant above that one (top left) will be your arugula and baby spinach. Then to the right of that one (top right) will be your part skim mozzarella. And then lastly (bottom right) will be your buffalo chicken.
4.) Then carefully fold the bottom left to the top left. Make sure to press down to make sure it all stays. Then fold over to the top right. Press down again. Then fold over to the bottom right and press down to finish off the folding of the crunch wrap.
5.) Preheat your belgian waffle maker and then add your crunch wrap to it. Close the waffle maker the best you can kinda like a panini press. Cook till golden and then it’s time to enjoy!