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
2 Servings
Prep Time 15 mins
Cook Time 25 mins
Course Dinner, Lunch
Servings 2 wraps

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.