This Buffalo Ranch Chopped Chicken Salad Wrap is insanely easy to make, packs 50g+ protein, has no seed oils (fried in beef tallow), and tastes incredible! Using Real Good Foods chicken with 23g protein and just 4g net carbs per serving makes this one a weekly repeat!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Air fry the Real Good chicken nuggets at 400°F for 10–12 minutes until crispy.
Combine romaine, tomatoes, cheddar, red onion, and the chicken on a cutting board.
Drizzle with ranch and buffalo sauce, then season with salt and pepper. Chop until everything is evenly coated.
Load the chopped salad into the tortilla, wrap tightly, slice, and serve.
Make sure to chop the salad ingredients finely for even coating and easier wrapping.
Use a sharp knife to slice the wrap cleanly for a neat presentation.
You can substitute the flour tortilla with a low-carb or gluten-free option if preferred.
Can I use a different type of chicken?
Yes, you can use any cooked chicken nuggets or strips, but the protein and carb content may vary.
Can I make this wrap gluten-free?
Yes, you can use a gluten-free tortilla to make this recipe suitable for a gluten-free diet.
Can I prepare the chicken nuggets in a regular oven?
Yes, you can bake the chicken nuggets at 400°F for about 15–20 minutes until crispy.
What can I use instead of ranch dressing?
You can use a creamy Caesar dressing or blue cheese dressing as an alternative.
How do I store leftovers?
Wrap the prepared salad tightly in plastic wrap and refrigerate for up to 1 day. Note that the tortilla may become soggy over time.
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