Buffalo Chicken Wrap Recipe

the gingered whisk

“This easy buffalo chicken wrap recipe is the perfect quick dinner or easy lunch for your family.  Tender buffalo chicken is layered in a tortilla with crunchy vegetables, creamy dressing, and blue cheese!”

- The Gingered Whisk

Main Ingredient

Chicken

Buffalo Marinade – 5 tablespoon hot sauce (such as Frank’s or similar, but not extra spicy like Sriracha or Tabasco) – ½ teaspoon garlic powder – ½ teaspoon onion powder – ¼ teaspoon paprika – 1 teaspoon Worcestershire sauce – Salt and pepper to taste

Ingredients

Wrap – 3 medium-size chicken breasts, cut in half lengthwise – 1 large tomato, diced – 2 cups lettuce (crunchy lettuce preferred e.g. Romaine, Iceberg), chopped – ½ of a medium red onion, finely diced – 1 medium carrot, grated – 5 (10 inches) Tortilla wraps – 6 tablespoon Blue Cheese, diced or crumbled – Vegetable oil for cooking – Ranch dressing (OR Blue Cheese Sauce) as needed

Ingredients

Buffalo Chicken Wrap Recipe

Yield

5 Servings

Prep Time

15 Minutes

Total Time

30  Minutes

Level

Quick & Easy

1. In a large bowl combine chicken breasts and Marinade ingredients.

Buffalo Marinade:

2. Stir to coat the chicken, cover with plastic wrap and refrigerate for at least 30 minutes or 1-2 hours. For easier cleanup, you can do the same in a food ziptop plastic bag (gallon size).

Buffalo Marinade:

Prepare your station with vegetables, Ranch, cheese and tortillas in the middle.

Prep:

1. When chicken is done marinating, heat up a small amount of vegetable oil in a skillet over medium-high heat.

Cook the Chicken:

2. Add the chicken with the marinade, and cook until the chicken is no longer pink and cooked through.( About 7 minutes, you can check the chicken for doneness with a kitchen thermometer - the chicken is ready when the internal temperature reaches 165 F.)

Cook the Chicken:

3. Carefully remove the chicken (without the liquid) with kitchen tongs and transfer it to a clean plate.

Cook the Chicken:

4. Discard leftover marinade and wipe the skillet out. Return the skillet to the stovetop and reduce the heat to low.

Cook the Chicken:

1. Assemble the wraps with a layer of Ranch dressing, blue cheese, lettuce, grated carrots, tomatoes, onion, and cooked chicken, leaving about 1-2 inches around the edges for easier rolling.

Assembly:

2. Roll the tortillas like a burrito: start with folding in the sides first, then holding the sides fold up the bottom, and keep rolling up tightly until the end.

Assembly:

3. Transfer the wraps to a heated dry nonstick pan, and warm up the tortillas on both sides until lightly golden brown and slightly crisp.

Assembly:

4. Remove from pan and cut in half, enjoy with extra Ranch dressing or hot sauce.

Assembly:

Enjoy!

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