Ingredients
Chicken:
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2 medium chicken breasts (boneless, skinless)
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Salt and pepper to taste
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1 tablespoon olive oil
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1/2 teaspoon garlic powder
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1/2 teaspoon onion powder
Buffalo Sauce:
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1/3 cup hot sauce (Frank’s RedHot is recommended)
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2 tablespoons unsalted butter
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1 teaspoon white vinegar
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1/4 teaspoon Worcestershire sauce
Wrap Ingredients:
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2 large flour tortillas (10-inch size)
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1 cup shredded lettuce
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1/2 cup shredded cheddar cheese
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1/2 cup diced tomatoes
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1/4 cup diced red onions
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1/4 cup sliced pickles (optional for extra crunch)
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1/4 cup ranch or blue cheese dressing
Instructions
Step 1: Season and Cook the Chicken
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Begin by patting the chicken breasts dry with a paper towel. Season both sides with salt, pepper, garlic powder, and onion powder.
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Heat the olive oil in a skillet over medium-high heat.
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Add the chicken breasts to the skillet and cook for about 5–6 minutes per side, or until the internal temperature reaches 165°F.
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Remove from the skillet and allow the chicken to rest for 5 minutes before slicing into thin strips.
Step 2: Prepare the Buffalo Sauce
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In a small saucepan, melt the butter over medium heat.
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Add the hot sauce, white vinegar, and Worcestershire sauce, stirring until fully combined.
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Bring the mixture to a simmer for 2–3 minutes, then remove from heat.
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Toss the sliced chicken in the Buffalo sauce until fully coated.
Step 3: Assemble the Wrap
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Lay the flour tortillas flat on a clean surface.
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Evenly distribute the shredded lettuce, diced tomatoes, red onions, and pickles (if using) across the center of each tortilla.
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Add a generous layer of shredded cheddar cheese.
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Place the Buffalo chicken strips on top of the veggies.
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Drizzle ranch or blue cheese dressing over the chicken.
Step 4: Wrap It Up
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Fold the sides of the tortilla inward, then roll it up tightly from the bottom to the top.
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For a crispier wrap, you can sear it on a hot skillet for 2–3 minutes per side.