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Crispy Buffalo Chicken Wraps

We have Buffalo chicken wraps for dinner a lot…in fact, we really love anything Buffalo.  Stromboli, dip, wraps, you name it.  And I know we’re not alone.  If you’re a Buffalo fan, you will LOVE this!

Start with a burrito size flour tortilla…layer with shredded cheese, chicken tossed in Buffalo wing sauce and top with Ranch!  My mouth is watering just thinking about it…

After the tortillas are rolled up, you give them a little spritz of vegetable spray and cook for just a couple of minutes in a skillet on medium.  This gets them nice and crispy and melts the cheese inside.

Makes 3-4 wraps

Crispy Buffalo Chicken Wraps

2 large, boneless skinless chicken breast, cut into bite sized cubes

1 tablespoon spicy grill seasoning (I used McCormick)

1 cup of Buffalo wing sauce (I used Sweet Baby Ray’s)

3-4 burrito size flour tortillas

1 1/2 cups Mexican blend shredded cheese

1/2 cup ranch dressing

In a medium skillet over medium-high heat, cook the diced chicken tossed with the grill seasoning until cooked throughout.  Once done, remove from heat and toss with Buffalo wing sauce.  Set aside.

Preheat a large skillet over medium and grab the tortillas.  Sprinkle about 1/2 cup of the shredded cheese on each tortilla, leaving about a 1/2 inch border.  Spoon about 1/4 cup of chicken right down the middle.  Top with a drizzle of ranch dressing.  Fold in the sides of the tortilla, and start rolling the bottom up toward the top.  Spray with vegetable spray and lay seam side down in preheated skillet.  Cook for 1-2 minutes, then flip and cook 1-2 minutes on the other side.  Repeat with other filled tortillas.

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