Healthy Buffalo Chicken Wrap with Avocado (Air Fryer)

Want a fun, crunchy, and mildly spicy wrap for lunch? This Buffalo Chicken Wrap is a suitable contender! This wrap is delicious and nutritious. The air-fried chicken tenders are coated with oatmeal breading, making them ultra-crisp. This rolled sandwich doesn’t use mayonnaise, but a smooth basil, lemon, and avocado spread made in no time. The Buffalo sauce is mildly spicy but adjustable for those who need an extra kick. This is a great, fast lunch that is perfect for all ages!

Oat Coating

First, replacing breadcrumbs with fibre-loaded oats will help make this chicken crunchier and more nutritional. If you follow a gluten-free diet, make sure the oat package is certified, and you’ll have a lovely crunchy chicken fillet. You can use quick or rolled oats, grinding slightly to make them smaller. However, don’t turn the oats into a powder; otherwise, you won’t get this crunchy texture we search for. Oats are healthier than wheat because they contain a higher amount of fiber, vitamins, and antioxidants, making this ingredient a no-brainer for your following breading recipes. To know more about its health benefits, check out this link!

Air Frying vs. Deep Frying

This Air frying cooking method will give the breading an ultra-crunch and cook faster than the oven. All this without any added fat to the chicken tenders, making this another healthy touch to the wraps. Did you know an air fryer can cut the fat amount of a dish by 70% to 80%? If you want to learn more about its health benefits, check this out!

Are you making a big batch? No worries; you can also bake them in the oven at the same temperature for 6-7 minutes more.

Avocado Spread

There is no better contender than a creamy avocado spread to replace mayonnaise! Mixed with lemon, basil, and salt, this ultra-simple spread goes everywhere: sandwiches, toast, wraps, bagels, etc. Done in less than 3 minutes, this way of cutting on fatty mayo can save lives! Replacing mayo with avocado will cut the fat and calories by half! You can easily keep it with a plastic wrap in contact upon its surface in the refrigerator overnight; with the cold and acidic lemon, it won’t turn brown, just slightly darker.

Buffalo Sauce

Most people know the magic trick to a lovely spicy Buffalo Sauce- mixing melted butter and Frank’s RedHot Sauce is what most restaurants do. But what if we switch the butter to olive oil to cut down on the saturated fat? Plus, just a tiny bit goes a long way. If you intend to feed the kids those wraps, use the traditional Frank’s RedHot Sauce (not sponsored), which is not too hot (450 SHUs on the Scoville scale). But if you dig a hotter version, go ahead! Some go up to 2000 SHUs! You can also find some pre-made Buffalo Sauce if you prefer.

Extra Fillings

For this Buffalo Chicken Wrap recipe, I’ve used only crunchy lettuce and tomatoes, but here are filling ideas to jazz up your Buffalo Chicken Wraps:

• Dill pickles or pickled onions
• Coleslaw mix (creamy or vinegar-based) or crunchy lettuce like romaine
• Greek yogurt ranch dressing or blue cheese dressing
• Cheese, like a cheddar, gouda or cream cheese