Buffalo Chicken T3 Recipe

Prepare and cook chicken

Pat the chicken breasts dry and slice each into 3 long thin cutlets (to fit tortillas and create T3 layers). Season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When oil is shimmering, add chicken cutlets in a single layer (work in batches if needed). Cook 3–4 minutes per side, until golden and an instant-read thermometer reads 165°F (74°C). Transfer cooked chicken to a plate and let rest 5 minutes, then roughly shred or slice thinly.

Make buffalo sauce

In the same skillet over low heat, add 2 tablespoons unsalted butter and 1/2 cup hot sauce. Stir until butter is melted and combined, then add 1 teaspoon honey and stir to incorporate. Return shredded/sliced chicken to the skillet and toss in the sauce until evenly coated, 1–2 minutes. Remove from heat.

Assemble first layer

Place one flour tortilla on a clean work surface. Spread about 1 tablespoon ranch dressing over the center 2/3 of the tortilla. Add one-third of the buffalo chicken in a line across the middle. Sprinkle about 1/3 of the shredded mozzarella and 1/6 of the cheddar over the chicken. Add a little romaine (about 1/3 cup), a few celery sticks, and a tablespoon of diced tomatoes. Sprinkle with a tablespoon of blue cheese crumbles. Fold tortilla over once (or fold sides in) so it forms the first layer.

Stack second and third layers

Place a second tortilla on top of the first assembled layer. Repeat the same assembly with another third of the buffalo chicken, cheeses, and vegetables. Stack a third tortilla on top and repeat with the remaining chicken and toppings so you have three layered tortillas (T3). Press gently to compact the stack.

Griddle and finish

Heat a large skillet or griddle over medium heat and brush with 1 teaspoon vegetable oil or spray lightly with nonstick spray. Carefully place the stacked tortillas on the griddle and cook 2–3 minutes per side, pressing gently with a spatula, until golden brown and the cheese is melted. Rotate and press to brown each exposed tortilla edge evenly (total about 6–8 minutes). Remove from heat and let rest 2 minutes.

Slice and serve

Using a sharp knife or pizza cutter, slice the T3 stack into 3 or 6 wedges. Serve warm with extra ranch or blue cheese on the side and additional hot sauce if desired.