Step 1

Add water, salt and chicken to Instant Pot. Cook on high pressure 5 minutes - Instant Pot will take about 10 minutes to preheat, then the 5 minutes to cook. Do a quick release of the pressure, then remove breasts and shred chicken with a fork and knife. Alternatively, bring a large pot of water to a boil, then cook chicken for 15-18 minutes until cooked through. Shred chicken with a fork and knife.

Step 2

Add chicken back to the pot (make sure you have dumped the water) and toss with buffalo sauce. Add romaine lettuce, buffalo chicken, blue cheese, cucumber and red onion to each wrap, being careful not to overfill them.

Step 3

Cut them into thirds, then place wraps into glass meal prep bowls. Serve with carrots, celery and dip of your choice - wraps will keep in fridge up to 3 days.