Buffalo Chicken Wrap Recipe – How to Make Buffalo Chicken Wrap

Ralph Smith

Similar to other buffalo chicken recipes, the spicy sauce flavor is offset in the buffalo chicken wrap with crunchy vegetables and a cool blend of blue cheese, sour cream, mayonnaise, and ranch sauce.

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yields:

6

Preparation time:

0

hours

25

minute

total time:

0

hours

25

minute

2 tsp.

Ranch dressing mix (from a 1-ounce can)

2 c.

finely grated green cabbage (about 1/4 head)

2


Celery stalks, very thinly sliced

1/2 c.

Buffalo style hot sauce

1


Roast chicken, shredded meat (about 4 cups)

3 oz.

crumbled blue cheese

(about a cup)

Potato chips for serving

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  1. Mix mayonnaise, sour cream, and ranch sauce together in a small bowl. Sit aside.
  2. Mix cabbage, carrots, celery, salt, and pepper together in a medium bowl. Sit aside.
  3. Melt the butter in a large skillet over medium heat. Whisk in the hot sauce. Add chicken and stir until covered. Cook until heated through, about two minutes.
  4. Heat the tortillas in a dry skillet over medium heat, about 30 seconds. Remove it to a cutting board. Spread 1-2 tablespoons of ranch sauce in the center of the tortilla. Add about 2/3 cup of the cabbage mixture, then 2/3 cup of the warm chicken. Sprinkle about 1 tablespoon of blue cheese. Fold the sides of the tortilla, then roll. Repeat with the rest of the ingredients. Served with potato chips.

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