weeknight buffalo chicken wraps
Print
weeknight buffalo chicken wraps
Ingredients
Scale
- large burrito size tortillas
- frozen chicken nuggets or tenders, I like the applegate gluten free ones
- 1 head of romaine lettuce
- 2 stalks of celery
- 2 pickle spears
- 1 bunch green onion
- ranch
- buffalo sauce
- 2 tbsp butter
Instructions
- pre-heat the oven and line a baking sheet with parchment paper for the chicken.
- chop romaine, celery, green onion, and pickles to taste and toss together with ranch.
- add 1/2 cup buffalo sauce and 2 tbsp butter to a small bowl.
- remove the chicken nuggets from the oven, dice them into smaller pieces, add to the buffalo sauce bowl, and toss well.
- use your largest pan on medium heat (let it pre-heat for a few minutes so it can perfectly sear and close your wrap)
- pre-heat the tortilla on both sides for about 15-30 seconds before adding your filling.
- lay on a flat surface, add ranch salad mix and top with buffalo chicken.
- fold both sides in and roll into a perfect wrap.
- add the wrap, open side down, to the pan until it sears and closes the wrap.
- rotate it on all sides to add an even crunch
- remove from the heat, cut in half, and serve!
Notes
- a rotisserie chicken would be good for this, but I always like crispy chicken in a buffalo wrap. If I didn’t use the nuggets, I would bread regular chicken thighs with panko bread crumbs and fry.