Buffalo Chicken Wrap with Ranch Dressing
Ingredients
- For the Chicken:
- 2 boneless, skinless chicken breasts (about 500 g / 1 lb)
- Salt and black pepper, to taste
- 1 tablespoon olive oil (for cooking)
- 1/4 cup buffalo wing sauce (Frank’s RedHot or similar)
- 1 tablespoon butter, melted (optional, for extra richness)
- For the Wrap:
- 4 large flour tortillas (10-inch size)
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar or Monterey Jack cheese
- 1/2 cup diced tomatoes
- 1/4 cup sliced red onion (optional)
- 1/2 cup ranch dressing (homemade or store-bought)
- 1/4 cup chopped celery (optional, for crunch)
Instructions
- Step 1: Prepare the Chicken : Pat chicken dry and season with salt and pepper. Heat olive oil in a skillet and cook chicken until golden brown and cooked through. Let rest for a few minutes before slicing thinly.
- Step 2: Make the Buffalo Sauce : Mix buffalo sauce and melted butter in a bowl. Toss sliced chicken in the sauce to coat evenly.
- Step 3: Prepare the Wrap Components : Shred lettuce, dice tomatoes, slice onions, and grate cheese. Warm tortillas in a pan or microwave for 15–20 seconds.
- Step 4: Assemble : Lay a tortilla flat and layer lettuce, buffalo chicken, cheese, tomato, and onion. Drizzle with ranch dressing and sprinkle celery if desired.
- Step 5: Roll the Wrap : Fold in both sides, then roll from the bottom tightly into a cylinder. Cut diagonally for presentation.
- Step 6: (Optional) Toast : Place the wrap in a grill pan or sandwich press for 2 minutes on each side for extra crispiness.