Start by shredding or chopping the cooked chicken breast. If you’re using leftover roast chicken, this should be a breeze. Aim for bite-sized pieces that will easily mix with the other ingredients.
In a large mixing bowl, combine the shredded chicken and buffalo sauce. Stir until the chicken is well-coated. If you like it spicier, feel free to add a bit more buffalo sauce to taste.
In a small bowl, whisk together the Greek yogurt and light mayonnaise until smooth. This will serve as the creamy base for your wraps. You can add a pinch of freshly ground black pepper for extra flavor.
Lay out a whole wheat tortilla on a flat surface. Start by spreading a generous spoonful of the yogurt-mayo dressing across the center of the tortilla. Next, layer on the shredded lettuce, cherry tomatoes, and crumbled blue cheese.
Spoon a portion of the buffalo chicken mixture on top of the veggies. Be careful not to overfill, as it can make rolling the wrap difficult.
To roll the wrap, start by folding in the sides and then rolling from the bottom up to encase the filling. Make sure to keep it tight for the best results.
Once rolled, slice the wrap in half at a diagonal for a pretty presentation. Arrange on a serving platter and enjoy immediately!
