Ingredients:

  • 1 lb (450g) boneless, skinless chicken breast, cubed
  • 1 tbsp (15ml) olive oil
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1/3 cup (80ml) cayenne pepper hot sauce
  • 1 tbsp (15g) honey
  • 1 tsp (5ml) apple cider vinegar
  • 1/2 cup (120g) plain non-fat Greek yogurt
  • 1 tbsp (15g) lemon juice
  • 1 tsp (5g) dried dill
  • pinch of salt
  • 4 large (approx. 10-inch) whole wheat tortillas
  • 2 cups (60g) shredded Romaine lettuce
  • 1 cup (70g) shredded carrots, julienned
  • 1 cup (100g) celery, finely diced
  • 1/2 cup (60g) crumbled feta cheese

Instructions:

  1. Toss the cubed chicken breast with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
  2. Arrange chicken in a single layer in the air fryer basket. Cook at 400°F (200°C) for 8–10 minutes, shaking halfway through, until the edges are mahogany-colored and cooked through.
  3. While hot, toss the chicken in a bowl with the cayenne pepper hot sauce, honey, and apple cider vinegar until coated.
  4. In a small bowl, combine the Greek yogurt, lemon juice, and dill. Whisk until velvety and smooth.
  5. Briefly heat tortillas for 10 seconds in the microwave to make them pliable.
  6. Spread 2 tablespoons of the cooling sauce in the center of each tortilla.
  7. Place a handful of Romaine lettuce over the sauce to create a moisture barrier.
  8. Add the buffalo chicken, followed by carrots, celery, and crumbled feta cheese.
  9. Fold in the sides and roll tightly. Slice diagonally for presentation.