Ingredients:

  • 1 lb boneless, skinless chicken breast, cubed into 1-inch pieces
  • 1 tbsp cornstarch
  • 1/2 cup buffalo hot sauce
  • 1 tbsp melted unsalted butter
  • 1/4 tsp garlic powder
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp fresh lemon juice
  • 1 clove minced garlic
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 4 large whole wheat tortillas
  • 2 cups shredded romaine lettuce
  • 1 cup shredded carrots
  • 4 slices tomato, thinly sliced
  • 1/2 cup crumbled feta cheese

Instructions:

  1. Toss the cubed chicken breast in a bowl with cornstarch and garlic powder until evenly coated. Note: Ensure no white powder is visible
  2. Stir in the buffalo sauce and melted butter until every piece is fully submerged.
  3. Arrange the chicken in a single layer in the air fryer basket. Cook at 400°F (200°C) for 8-10 minutes, shaking the basket halfway through, until the edges are charred and the sauce has thickened.
  4. In a small bowl, whisk together the Greek yogurt, lemon juice, minced garlic, salt, and black pepper to create the creamy sauce.
  5. Warm the tortillas for 10 seconds. Note: This makes them pliable so they don't rip
  6. Spread 2 tablespoons of the Greek yogurt sauce in the center of each tortilla.
  7. Layer the romaine lettuce, shredded carrots, and tomato slices on top of the sauce to create a moisture barrier.
  8. Top with the crispy buffalo chicken and crumbled feta cheese.
  9. Fold in the sides and roll tightly. Ensure the ends are tucked to prevent fillings from falling out.