Buffalo Chicken Wrap

Name: Buffalo Chicken Wrap
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: American
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

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.

27 minEasyServes 4590 cal/serving

AmericanLunchStovetopHigh ProteinHigh FiberPork-FreeAlcohol-Free

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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

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.
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.
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.
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.
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.
6

Fold in the sides and roll up firmly. Slice in half and serve immediately.

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Questions

What internal temperature should Buffalo Chicken Wrap reach?

For Buffalo Chicken Wrap, the target internal temperature is 165 F (about 75 C), given in step 2. A probe thermometer removes the guesswork.

Why pat it dry first in Buffalo Chicken Wrap?

Step 1 reads: "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." Surface water has to boil off before anything can brown. Drying at step 1 means the food sears in the first minute instead of steaming.

What can I use instead of smoked paprika in Buffalo Chicken Wrap?

The entry for Buffalo Chicken Wrap calls for 1/2 tsp smoked paprika. In its place: Sweet paprika with a small pinch of cumin, or a few drops of liquid smoke. Chipotle powder works if you want heat as well.

Can I use chicken thighs instead of chicken breasts in Buffalo Chicken Wrap?

Yes. Boneless thighs at the same weight are more forgiving and stay juicier. Give them two to four minutes longer; they are at their best around 175 F rather than 165 F. As written, the entry for Buffalo Chicken Wrap uses 1.5 lbs boneless skinless chicken breasts, sliced thin.

Can I make Buffalo Chicken Wrap less spicy?

Yes. The heat in Buffalo Chicken Wrap comes from 1/3 cup buffalo hot sauce (such as Frank's RedHot). For a milder plate, start with half the buffalo sauce and add more to taste at the end; nothing else in the method changes.

Serve it with

Grilled Corn Salad side
Avocado Chicken Salad salad
Okra and Tomato Soup soup
Carrot Orange Ginger Sunrise Juice drink

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