Restaurants›The Original Brooklyn's›Buffalo Chicken Wrap Recipe

Buffalo Chicken Wrap Recipe

Inspired by The Original Brooklyn's
Time30m
Serves4

Half pound ground beef, chicken with lettuce tossed in buffalo sauce wrapped in flour tortilla.

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Ingredients

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Protein

Sauce & Toss

Wrap & Fillings

Garnish (Optional)

Method

Protein

1

Cook proteins

If using both ground beef and ground chicken: heat a large skillet over medium-high heat and add 1 tbs olive oil. Add ground beef and ground chicken together, breaking up with a spatula. Season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp garlic powder. Cook until no pink remains and meat is browned, about 7–9 minutes. If using shredded cooked chicken instead of raw ground chicken, heat 1 tbs olive oil in the skillet, add the shredded chicken and just warm through (2–3 minutes) and season as above.

2

Once cooked, transfer the meat to a bowl and drain excess fat if necessary. Keep the skillet for making the sauce.

Sauce & Toss

3

Make buffalo sauce

In the same skillet over low heat, add 2 tbs unsalted butter and melt. Stir in 1/2 cup buffalo hot sauce and 1 tsp honey (if using). Warm until combined and slightly simmering, about 1–2 minutes. Remove from heat.

4

Toss meat in sauce

Return the cooked meat to the skillet (or pour sauce over the meat in the bowl) and toss until the meat is evenly coated in buffalo sauce. Taste and adjust heat by adding up to 2 tbs extra buffalo sauce if you want it spicier. Keep warm.

Wrap Assembly

5

Prepare fillings

Warm the flour tortillas for 10–15 seconds per side in a dry skillet or microwave 15–20 seconds wrapped in a damp paper towel so they’re pliable. Chop the romaine and dice the celery if not already done.

6

Assemble wraps

Lay one warmed tortilla flat. Spread about 1 1/2 tablespoons of ranch or blue cheese dressing down the center. Add approximately 1/4 of the buffalo-coated meat (about 1/4 lb), 1/2 cup chopped romaine, 1/4 cup shredded cheese, and 2 tablespoons diced celery. Sprinkle a little chopped green onion and a drizzle (about 1/2 tbs) of extra buffalo sauce if desired.

7

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a wrap. Repeat for remaining tortillas and filling.

8

Finish & serve

If you like a warm, sealed wrap, place assembled wraps seam-side down in a preheated skillet over medium heat and grill 1–2 minutes per side until golden and sealed. Slice each wrap in half on the bias and serve immediately with extra ranch or blue cheese dressing for dipping.

Garnish & Serving

9

Sprinkle chopped green onions over the cut wraps and serve with any remaining buffalo sauce and dressing on the side.