Grilled Buffalo Chicken Wrap * Recipe
Buffalo chicken, lettuce, tomato & blue cheese.
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Ingredients
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Buffalo Grilled Chicken
Wrap Assembly
Method
Buffalo Grilled Chicken
- 1
Prep chicken
Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 1/2 inch. Season both sides evenly with salt, black pepper and garlic powder.
- 2
Make buffalo sauce
In a small saucepan over low heat, melt the butter. Stir in the hot sauce until combined and warm. Remove from heat and set aside, keeping it warm.
- 3
Grill or pan-sear chicken
Preheat a grill or heavy skillet over medium-high heat and brush the grate or pan with vegetable oil. Place the seasoned chicken on the hot surface and cook about 4-6 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid flipping more than once. Transfer cooked chicken to a cutting board and let rest 5 minutes.
- 4
Coat chicken with buffalo sauce
Slice the rested chicken into 1/4-inch thick strips. Toss the warm chicken strips in the reserved buffalo sauce until evenly coated. Reserve a tablespoon of sauce per wrap if you want extra heat inside the wraps.
Wrap Assembly
- 5
Prep produce
Wash and dry the romaine lettuce; chop or tear into bite-sized pieces. Core and thinly slice the tomato. If desired, toss the lettuce lightly with 1/2 teaspoon lemon juice and a pinch of salt to brighten flavor.
- 6
Warm tortillas
Warm each flour tortilla for 10-15 seconds per side in a dry skillet over medium heat or directly over a low gas flame until pliable. Keep warm wrapped in a clean kitchen towel.
- 7
Assemble wraps
Lay a warm tortilla flat. Spread about 1 1/2 tablespoons ranch dressing in a thin line down the center of the tortilla. Place about 1/2 cup chopped romaine on top of the dressing, then add 2-3 slices of buffalo chicken (about 3-4 oz), 2-3 tomato slices, and about 2 tablespoons crumbled blue cheese. Drizzle a little reserved buffalo sauce over the filling if extra heat is desired.
- 8
Roll and serve
Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. Slice in half on the bias if serving immediately. Serve with extra ranch and remaining buffalo sauce on the side for dipping.