Description
Buffalo chicken wraps combine tender sliced chicken tossed in a tangy hot sauce with crisp romaine, shredded carrot, creamy avocado, ranch dressing and sharp cheddar wrapped in a soft flour tortilla The result is a handheld meal that is spicy balanced and satisfying
Ingredients
1 pound boneless skinless chicken breasts
2 tablespoons olive oil
1/2 cup Texas Pete Original Hot Sauce or Crystal Hot Sauce or Sriraja Panich Hot Sauce
1/2 teaspoon paprika
1/2 teaspoon garlic powder
pinch of salt
4 large flour tortillas from Mission Foods or La Banderita or Tortilla Land
1/2 cup ranch dressing
2 cups romaine lettuce chopped
1/2 cup carrot shredded
1/2 avocado sliced
1/2 cup Tillamook Sharp Cheddar Shredded Cheese
Instructions
Slice the chicken breasts into long thin strips so they cook quickly and roll easily
In a small bowl whisk together olive oil the hot sauce paprika garlic powder and salt then add the chicken and coat each piece well
Allow the chicken to marinate at least ten minutes or up to twenty four hours for deeper flavor
Heat a large nonstick skillet over medium high heat add the chicken strips in a single layer and cook until no longer pink about four to five minutes turning as needed
Remove the chicken from the skillet and let it rest briefly to retain juices
Warm each tortilla for a few seconds to make it more flexible then spread a thin layer of ranch dressing on the center of each tortilla
Top with chopped romaine shredded carrot slices of avocado and a sprinkle of Tillamook sharp cheddar
Place several chicken strips down the center of each tortilla drizzle extra hot sauce if desired then fold the sides inward and roll tightly from the bottom up to seal
Slice the wrap in half for easy eating and serve with extra ranch or hot sauce on the side
Notes
Use ranch dressing to keep the flavor smooth and consistent with the spicy chicken
Pat lettuce dry if it holds excess moisture to prevent soggy tortillas
If cooking for different heat preferences prepare a mild batch and offer extra Texas Pete Crystal or Sriraja at the table
Reheat leftover chicken in a skillet to restore texture avoid assembling wraps until right before serving to keep the tortillas firm and the vegetables crisp
Store cooked chicken in an airtight container in the refrigerator for up to three days keep fillings separate until ready to assemble
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan fry
- Cuisine: American