Buffalo Ranch Wrap Recipe

Name: Mr. Pickle's Sandwich Shops Buffalo Ranch Wrap Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 pieces large flour tortillas or choice of wrap; 1 cups ranch dressing; 0.5 cups hot sauce (Buffalo-style, e.g., Frank's); 2 tbs unsalted butter; 1 tsp salt; 0.5 tsp black pepper; 1 lb boneless skinless chicken breasts; 1 tbs olive oil; 0.5 tsp garlic powder; 0.5 tsp paprika; 1 cups pepper jack cheese, sliced or shredded; 4 cups romaine or leaf lettuce, washed and dried; 1 pieces medium tomato, sliced thin; 0.5 pieces small red onion, thinly sliced

Inspired by Mr. Pickle's Sandwich Shop

Time35m

Serves4

Chicken Breast, Pepper Jack, Hot Sauce, Ranch Dressing, Tomato, Red Onion, Lettuce on Choice of Wrap

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Ingredients

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Wrap & Condiments

4 pieces large flour tortillas or choice of wrap

1 cups ranch dressing

1/2 cups hot sauce (Buffalo-style, e.g., Frank's)

2 tbs Unsalted butter

1 tsp Celtic sea salt

1/2 tsp black pepper

Chicken

1 lb boneless skinless chicken breasts

1 tbs olive oil

1/2 tsp Watkins garlic powder

1/2 tsp Watkins paprika

Cheese & Vegetables

1 cups pepper jack cheese, sliced or shredded

4 cups romaine or leaf lettuce, washed and dried

1 pieces medium tomato, sliced thin

1/2 pieces small red onion, thinly sliced

Method

Prep & Buffalo Sauce

Make Buffalo-Ranch Sauce

In a small bowl whisk together 1/2 cup hot sauce and 2 tablespoons melted butter until smooth. Stir in 1/2 cup ranch dressing, 1 teaspoon salt and 1/2 teaspoon black pepper. Taste and adjust heat or seasoning. Reserve 3 tablespoons of this mixture for drizzling on the assembled wraps and keep the rest for tossing with the cooked chicken.

Slice tomato into thin rounds and thinly slice the red onion. Wash and dry lettuce. Shred or slice pepper jack if not prepped.

Cook Chicken

Pound and Season

If chicken breasts are uneven thickness, butterfly or gently pound to about 3/4-inch thickness for even cooking. Pat dry with paper towels. Rub the chicken with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika and a pinch of salt and pepper.

Cook

Heat a large skillet over medium-high heat. Add a drizzle of oil if needed. Cook chicken breasts 4–6 minutes per side, until internal temperature reaches 165°F (74°C) and exterior is nicely browned. Transfer to a cutting board and let rest 5 minutes.

Shred or Slice & Toss

Slice or shred the rested chicken into bite-size strips. Place the chicken in a bowl and toss with the reserved Buffalo-Ranch sauce (about 1/2 cup), coating evenly. Keep warm.

Assemble Wraps

Warm the tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Lay one tortilla flat. Spread about 2 tablespoons of plain ranch dressing leaving a 1-inch border around the edge.

Layer 1 cup (packed) lettuce, 1/4 of the sauced chicken (about 4 oz), 1/4 cup pepper jack, 2–3 tomato slices and a few slices of red onion down the center of the tortilla.

Drizzle about 1 tablespoon of the reserved Buffalo-Ranch sauce over the fillings for extra heat and flavor.

Fold the sides of the tortilla in, then tightly roll from the bottom up to form the wrap. Repeat with remaining tortillas and ingredients.

Optional: Toast assembled wraps seam-side down in a lightly oiled skillet over medium heat 1–2 minutes per side to seal and warm through. Slice each wrap in half on the bias.

Serve

Arrange wraps on a platter and serve immediately with extra ranch and hot sauce for dipping, if desired.