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Short-Order Kitchen

Buffalo Chicken Wraps

By Wes Ellis1 min read
Crispy chicken wraps with lettuce, cucumber, shredded carrot and a creamy drizzle in checkered paper.
Recipe card
Servings
1
Prep
10 minutes
Cook
2 to 4 minutes
Method
Skillet
Heat
Medium-high heat
Difficulty
Easy
Jump to ingredients & directions ↓

Part 12 of the thread Bowls, salads and wraps

THE SHORT VERSION4 points
  • 6 oz of shredded chicken in buffalo sauce, ranch seasoning and cottage cheese.
  • Roll it tight and sear it seam side down first.
  • 1 to 2 minutes per side in a hot pan for a crisp shell.
  • Make the filling ahead; sear the wrap fresh.
THE RECIPE · BUFFALO CHICKEN WRAPS

Ingredients

You'll need

  • Mixing bowl
  • Skillet
  • Spatula

Directions

  1. Shred the cooked chicken if it isn't already.
  2. In a bowl, stir the cottage cheese or yogurt, buffalo sauce and ranch seasoning together, then fold in the chicken until it's coated.
  3. Spoon the filling down the center of the tortilla and add any vegetables.
  4. Fold in the sides, fold up the bottom, and roll it tight.
  5. Heat a skillet over medium-high, with a light spray if it needs it. Lay the wrap in seam side down.
  6. Sear 1 to 2 minutes until golden and crisp, then flip and do the other side.
  7. Slice it on the diagonal and eat it hot.
Notes The filling keeps 2 to 3 days in the fridge. Reheated seared wraps lose their crunch, so make them fresh. Roughly 400 calories and 38 g protein per wrap, give or take.

wesellis.com/blog/buffalo-chicken-wraps/

Buffalo chicken dip, but in a tortilla you sear until it crackles. The filling comes together in a minute from leftover chicken, and the pan does the rest.

Cottage cheese, again

The creamy part of buffalo dip is usually cream cheese and ranch dressing. Here it's cottage cheese or Greek yogurt with a teaspoon of dry ranch seasoning, which gets you the same tangy, cool counterpoint to the hot sauce with a lot more protein. Cottage cheese gives you more body and melts a bit in the hot pan. Yogurt is tangier and smoother. Both work.

Tip

Start with one tablespoon of hot sauce and taste. The ranch seasoning is salty, and buffalo sauce is too, so it adds up quickly.

Seam side down

The sear isn't just for crunch. It's what holds the wrap shut. Put it in the pan seam side down and leave it alone for a minute or two. The tortilla toasts, the edge seals, and it won't unroll when you flip it. It's the same trick the Spinach Feta Wraps use.

If you like buffalo chicken in general, the Air Fryer Buffalo Chicken Zucchini Skins and the Buffalo Chicken Soup come at it from two very different angles.

LINKED FROM3 notes

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