Buffalo Chicken Wraps
Buffalo Chicken Wraps are bold and flavorful, combining the delicious taste of buffalo wings in a lighter wrap.
Equipment
- large non-stick skillet
Ingredients
Chicken and Marinade
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- ½ cup Franks buffalo wings sauce
- ½ teaspoon smoked paprika or regular
- ½ teaspoon garlic powder
- pinch salt
Wrap Ingredients
- 4 large flour tortillas
- ½ cup Ranch dressing
- 2 cups romaine lettuce or Iceberg lettuce, chopped
- ½ cup carrot shredded
- ½ medium red onion cut into half moons
- ½ cup shredded cheddar cheese
Instructions
Preparation
- Cut the chicken breast into long, thin strips.
- In a small bowl, mix together olive oil, hot sauce, paprika, garlic powder, and salt. Add the chicken strips and let them marinate for at least 10 minutes, or up to 24 hours.
- Heat a large non-stick skillet over medium-high heat and add the chicken strips. Cook for about 4-5 minutes, until fully cooked and no longer pink.
- While the chicken cooks, lay the tortillas on a plate. Top with lettuce, ranch dressing, carrots, onions, and cheese.
- Place a few chicken strips down the center of each tortilla. Roll up tightly like a burrito. Serve with extra hot sauce or dressing on the side, if desired. Enjoy!
Notes
To Store: Keep leftover buffalo chicken wraps tightly wrapped in foil or plastic wrap and refrigerate for up to 3 days. Reheat in a skillet or microwave before serving. To Freeze: Wrap the buffalo chicken filling separately in an airtight container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating and assembling the wraps. To Reheat: Warm buffalo chicken wraps in a skillet over medium heat for 2-3 minutes per side until heated through and crispy. Alternatively, microwave for 1-2 minutes, though the tortilla may be softer. For the best texture, avoid reheating wraps with lettuce and dressing already added; instead, reheat the chicken filling separately and assemble fresh. To Make Ahead: Prepare the chicken and chop the veggies up to 1 day ahead. Store them separately in airtight containers in the refrigerator. Assemble the wraps just before serving for the best texture.
Nutrition
Serving: 1wrapCalories: 455kcalCarbohydrates: 22gProtein: 31gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 95mgSodium: 1651mgPotassium: 627mgFiber: 2gSugar: 4gVitamin A: 5030IUVitamin C: 4mgCalcium: 175mgIron: 2mg
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