Instructions
6 steps · tick them off as you cookToss cooked shredded chicken with buffalo sauce and melted butter until fully coated.
Warm tortillas in a dry skillet, 20 seconds per side, until pliable.
Spread ranch dressing down the center of each tortilla.
Layer romaine, shredded carrot, buffalo chicken and blue cheese crumbles.
Fold in the sides and roll tightly into a wrap.
Sear seam-side-down in the skillet 1 minute to seal, then slice in half.
1 minute
Chef's tip
Whisk a knob of melted butter into the hot sauce — it rounds out the vinegar bite and gives the classic glossy buffalo cling.
Suggested pairing
An ice-cold pilsner or celery-spiked lemonade cools the buffalo heat.
Nutrition facts
Per serving
- Fat
- 37.4 g
- Carbohydrates
- 35.1 g
- Fibre
- 4.9 g
- Sugars
- 4.9 g
- Protein
- 36.4 g
- Sodium
- 1748 mg
Values for information only.
About this recipe
Tender shredded chicken tossed in fiery buffalo sauce with cool ranch and crunchy greens rolled in a warm tortilla.
AmericanEasyweeknightfamilychickenwrap
