new to the gluten free journey?
Buffalo Chicken Warrior Wrap
Ingredients
- 1 package Warrior Bread
- 1 cup egg whites
- 1 cup water
- 2 Tbsp apple cider vinegar
- 1 Tbsp olive oil
- 1 large chicken breast, cut into small cubes
- 2 Tbsp dairy free butter (such as Miyoko's)
- 2 Tbsp cayenne based hot sauce
- 1 Tbsp honey
- 1 teaspoon smoked paprika
- 1 heart of romaine lettuce, sliced thin
- 2 carrots, diced
- 2 ribs of celery, diced
- dairy free ranch dressing
Instructions
- Preheat oven to 400 F.
- In a large bowl, combine the Warrior Bread mix with the egg whites, water, and cider vinegar. Stir to combine fully. Knead with your hands for 1 minute.
- Split the dough in half. Lay out a piece of parchment paper on the counter and place half the dough on it. put another piece of parchment on top and roll the rough out with your hands to a thin wide circle. Make it as thin as you can without creating holes in the dough. Flip the dough onto a new parchment lined baking sheet and repeat with the remaining half of the dough.
- Bake the wraps at 400 for about 25 minutes until cooked through.
- Cook the chicken in a frying pan with the oil. Season with salt and pepper.
- Once the chicken is cooked through, add in the butter, hot sauce, honey, and paprika. Stir to combine. Allow to simmer for 5 minutes.
- Place the wrap on a cutting board and add half the chicken to the bread. Top with lettuce, carrot, celery, and a drizzle of the ranch. Roll the wrap tightly, using foil or parchment to secure the wrap shape. Serve.
