Wrap - Buffalo Southwest Ckn Wrap Recipe

Inspired by Yats

Time30m

Serves4

Whole Grain Tortilla (gluten) Buffalo grilled chicken, napa/romaine blend, purple rice, black beans, corn, pico, white cheddar, tortilla strips, ranch or bleu cheese dressing. (dairy)

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Ingredients

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Wraps

4 pieces whole grain large flour tortillas

2 cups grilled chicken breast, cooked

1/2 cups Frank's-style buffalo sauce

4 cups napa and romaine lettuce blend, chopped

1 cup purple (forbidden) rice, cooked

1 cup canned black beans, rinsed and drained

1 cup corn kernels (fresh or thawed frozen)

3/4 cup Pico de gallo

1 cup shredded white cheddar

1/2 cup tortilla strips (crispy)

1/2 cup ranch dressing (or bleu cheese dressing)

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

1 tbs olive oil

4 pieces lime wedges (optional, for serving)

Method

Wraps

Prepare chicken

If your chicken breasts are not yet cooked, preheat grill or grill pan to medium-high. Brush chicken with 1 tablespoon olive oil and season with 1/4 teaspoon salt and a pinch of black pepper. Grill 4-5 minutes per side (internal temperature 165°F / 74°C). Let rest 5 minutes, then slice thinly. If using pre-cooked chicken, slice or shred to measure 2 cups.

Toss chicken with buffalo sauce

Place the sliced or shredded chicken in a bowl. Pour 1/2 cup buffalo sauce over the chicken and toss until fully coated. Taste and add up to 1/4 teaspoon additional salt if needed. Keep warm.

Warm tortillas

Warm the whole grain tortillas in a skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 300°F (150°C) oven for 5–7 minutes. Warmed tortillas are more pliable and less likely to crack when rolling.

Assemble filling

In a large mixing bowl combine the chopped napa/romaine blend (4 cups), cooked purple rice (1 cup), rinsed black beans (1 cup), corn (1 cup), and pico de gallo (3/4 cup). Add the shredded white cheddar (1 cup) and gently toss to distribute evenly. Season the mixture lightly with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper if desired.

Build wraps

Lay a warmed tortilla flat. Spoon about 1/2 cup of the lettuce/rice/beans/corn/pico/cheddar mixture down the center lengthwise. Place 1/2 cup of buffalo-coated chicken on top of the mixture. Drizzle about 2 tablespoons ranch or bleu cheese dressing over the chicken (adjust to taste). Sprinkle approximately 2 tablespoons of tortilla strips for crunch.

Roll and finish

Fold the bottom edge of the tortilla up over the filling, fold both sides in toward the center, and continue rolling tightly to form a wrap. Repeat to make 4 wraps. If you prefer, place wraps seam-side down in a preheated skillet over medium for 1 minute per side to seal and lightly toast.

Serve

Cut each wrap in half on the diagonal. Serve immediately with lime wedges on the side and additional ranch or bleu cheese dressing available for dipping.