Buffalo Chicken Wrap
Sliced pan-seared chicken breast tossed in tangy buffalo sauce, wrapped in a flour tortilla with crisp romaine, shredded cheddar, and cooling ranch dressing. A bold, satisfying lunch that comes together fast.
Ingredients
- 1.5 lbs boneless skinless chicken breasts, sliced thin
- 2 tbsp olive oil
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp kosher salt
- 1/3 cup buffalo hot sauce (such as Frank's RedHot)
- 2 tbsp unsalted butter
- 4 large flour tortillas (10-inch)
- 2 cups romaine lettuce, shredded
- 1/2 cup cheddar cheese, shredded
- 1/4 cup ranch dressing
- 2 stalks celery, thinly sliced
Instructions
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1
Pat 1.5 lbs boneless skinless chicken breasts dry and season with 1/2 tsp garlic powder, 1/2 tsp smoked paprika, and 1/2 tsp kosher salt.
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2
Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until golden and cooked through to an internal temperature of 165°F, about 8 to 10 minutes.
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3
Reduce heat to low. Add 1/3 cup buffalo hot sauce (such as Frank's RedHot) and 2 tbsp unsalted butter to the pan and toss until the chicken is evenly coated and the butter is melted. Remove from heat.
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4
Warm 4 large flour tortillas (10-inch) one at a time in a dry skillet for 20 seconds per side, or microwave briefly until pliable.
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5
Lay each tortilla flat. Spread 1/4 cup ranch dressing down the center, then layer on 2 cups shredded romaine lettuce, 1/2 cup shredded cheddar cheese, 2 stalks thinly sliced celery, and the buffalo chicken.
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6
Fold in the sides and roll up firmly. Slice in half and serve immediately.