Wrap guerrero de pollo búfalo

Ingredientes

• 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

Preparación

1. 1

   Preheat oven to 400 F.

2. 2

   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.

3. 3

   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.

4. 4

   Bake the wraps at 400 for about 25 minutes until cooked through.

5. 5

   Cook the chicken in a frying pan with the oil. Season with salt and pepper.

6. 6

   Once the chicken is cooked through, add in the butter, hot sauce, honey, and paprika. Stir to combine. Allow to simmer for 5 minutes.

7. 7

   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.