Buffalo Chicken and Ranch Wraps Recipe

Cooked chicken: Shredded chicken is the main protein in this recipe, providing a hearty and satisfying base for the wraps.

Buffalo sauce: This spicy and tangy sauce gives the chicken its bold flavor and signature heat.

Flour tortillas: Large flour tortillas are used to wrap all the delicious ingredients together.

Shredded lettuce: Adds a fresh, crisp texture to the wraps, balancing out the richness of the chicken and sauce.

Diced tomatoes: These juicy bits of tomato add a burst of freshness and color to the wraps.

Ranch dressing: A creamy and tangy dressing that complements the spicy buffalo sauce perfectly.

To ensure your tortillas are pliable and easy to roll, warm them in the skillet for about 30 seconds on each side. This will prevent them from cracking when you wrap the buffalo chicken mixture and other ingredients.

• cooked chicken - Substitute with cooked turkey: Turkey has a similar texture and flavor profile to chicken, making it a suitable replacement.

• buffalo sauce - Substitute with sriracha sauce: Sriracha provides a similar level of heat and tanginess, though it has a slightly different flavor.

• large flour tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier alternative with more fiber and nutrients.

• shredded lettuce - Substitute with baby spinach: Baby spinach adds a similar crunch and provides additional vitamins and minerals.

• diced tomatoes - Substitute with roasted red peppers: Roasted red peppers add a sweet and smoky flavor that complements the other ingredients well.

• ranch dressing - Substitute with Greek yogurt with herbs: Greek yogurt mixed with herbs like dill and parsley provides a creamy texture and similar flavor with added protein and less fat.

• To store your buffalo chicken and ranch wraps in the refrigerator, follow these steps:

  1. Allow the wraps to cool completely if they are still warm.
  2. Wrap each tortilla individually in plastic wrap or aluminum foil to prevent them from drying out.
  3. Place the wrapped tortillas in an airtight container or a resealable plastic bag.
  4. Store in the refrigerator for up to 3 days.

• For freezing the buffalo chicken and ranch wraps, follow these guidelines:

  1. Let the wraps cool completely before freezing.
  2. Wrap each tortilla tightly in plastic wrap or aluminum foil.
  3. Place the wrapped tortillas in a freezer-safe resealable plastic bag, ensuring to remove as much air as possible to prevent freezer burn.
  4. Label the bag with the date and contents.
  5. Store in the freezer for up to 2 months.

• When you are ready to enjoy your frozen buffalo chicken and ranch wraps, follow these reheating instructions:

  1. Remove the wraps from the freezer and unwrap them.
  2. Place the wraps on a microwave-safe plate and cover with a damp paper towel.
  3. Microwave on high for 1-2 minutes, or until heated through. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for 10-15 minutes.
  4. If desired, add fresh shredded lettuce and diced tomatoes after reheating to maintain a crisp texture.

• Preheat your oven to 350°F (175°C). Wrap each buffalo chicken and ranch wrap in aluminum foil to keep them moist. Place them on a baking sheet and heat for about 15-20 minutes or until thoroughly warmed.

• For a quicker option, use the microwave. Place the wrap on a microwave-safe plate and cover with a damp paper towel to prevent drying out. Heat on high for 1-2 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy texture, use a skillet. Heat a non-stick skillet over medium heat. Place the wrap in the skillet and cook for 2-3 minutes on each side, pressing down gently with a spatula to ensure even heating and a crispy exterior.

• For an air fryer, preheat to 350°F (175°C). Place the wrap in the basket and heat for 3-5 minutes, checking halfway through to avoid overcooking. This method will give you a nice, crispy finish.

• If you have a toaster oven, preheat to 350°F (175°C). Wrap the buffalo chicken and ranch wrap in aluminum foil and place it directly on the rack. Heat for about 10-15 minutes or until warmed through.

• Mixing bowl: A large bowl used to combine the shredded chicken and buffalo sauce evenly.

• Skillet: A flat-bottomed pan used to warm the tortillas over medium heat.

• Spatula: A utensil used to stir the chicken and buffalo sauce mixture and to handle the tortillas in the skillet.

• Measuring cups: Tools used to measure out the buffalo sauce, shredded lettuce, and diced tomatoes accurately.

• Cutting board: A surface used to dice the tomatoes and shred the lettuce.

• Knife: A sharp tool used to dice the tomatoes and shred the lettuce.

• Serving plate: A plate used to place the assembled wraps before serving.

Prepare the chicken in advance: Cook and shred the chicken ahead of time to save on prep work.

Use pre-made buffalo sauce: Opt for store-bought buffalo sauce to cut down on cooking time.

Pre-chop vegetables: Dice the tomatoes and shred the lettuce beforehand for quick assembly.

Warm tortillas in bulk: Heat all tortillas at once in the oven to save time.

Assemble in an assembly line: Lay out all ingredients and create an assembly line to make the wraps faster.