Buffalo chicken wraps
Rotisserie chicken tossed in buttery buffalo sauce, rolled up with crisp romaine, celery and ranch, then seared in a skillet until golden.
- Prep
- 8 min
- Cook
- 6 min
- Serves
- 2
- Per serve
- 720 kcal
Ingredients
Method
Stir the buffalo sauce and melted butter together in a microwave-safe bowl. Add the chicken, toss to coat and microwave until hot, stirring halfway.
Shred the romaine and slice the celery. Warm the tortillas in the microwave for 15 seconds so they fold without cracking.
Lay each tortilla flat. Down the center, layer romaine, buffalo chicken, celery, a drizzle of dressing and the blue cheese, leaving a 2-inch border.
Fold in the sides, then roll up tightly from the bottom, tucking the filling in as you go.
Heat a large dry skillet over medium heat. Sear the wraps seam side down until golden and sealed, then turn and toast the other side.
Cut each wrap in half on the diagonal and serve with extra dressing for dipping.
Tips
- Crispy chicken works too: bake or air-fry frozen breaded chicken tenders, slice and toss in the sauce, but allow about 15 extra minutes.
- Don't over-sauce or the wrap goes soggy; the chicken should be glossy, not swimming.
- Pack them for lunch with the dressing in a small container on the side so they stay crisp.
