Savannah's Buffalo Chicken Wrap
 
 
Author:
Ingredients
  • 2 to 3 boneless skinless chicken breast, grilled and cut into cubes
  • Frank's RedHot Wings Sauce
  • Shredded Cheddar Cheese
  • Shredded lettuce
  • 2 to 3 Roma tomatoes, diced
  • Purple onion, diced, optional
  • Ranch or Blue Cheese salad dressing
  • Large flour tortillas
  • Carrot sticks
  • Celery Sticks
Instructions
  1. Toss the cubed chicken in desired amount of buffalo sauce.
  2. To assemble the wrap lay the tortilla on a flat surface. Spoon a small amount of dressing down the center of the tortilla, leaving about 2 inches at edges. Add cooked and cubed chicken on top of the Ranch. Top with shredded Cheddar, shredded lettuce, and diced tomatoes. Add onions, if desired.
  3. Roll the wrap by bringing the left side of the tortilla over the contents. Fold the bottom of the tortilla up and over the contents, then the top down and over the contents. Bring the left side toward you and using the tortilla as a guide, slightly pull the contents toward you and using both hands roll the wrap away from you until completely rolled into a cylindrical shape. Let the wrap rest for a minute or two with the flap underneath the contents.
  4. Grill in a buttered skillet or a Panini press until it is warm, toasted, and lightly browned.
  5. Cut wrap in half. Serve with additional Ranch or Blue Cheese dressing and celery and carrot sticks, if desired.
Recipe by Not Just Sunday Dinner at https://notjustsundaydinner.com/savannahs-buffalo-chicken-wrap/