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Homemade Folded Crispy Buffalo Chicken Wraps. photo
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Folded Crispy Buffalo Chicken Wraps.

A crunchy, folded wrap filled with buffalo chicken, crisp lettuce, cheeses, and a tangy ranch-style yogurt sauce.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 cup cooked shredded chicken
  • 1/4 cup plain Greek yogurt
  • 1/3 cup buffalo sauce see notes for homemade sauce
  • 2 tablespoons fresh chives chopped
  • 1 tablespoon dried parsley
  • 1 teaspoon dried dill
  • 4 large (burrito-size) tortillas whole wheat or gluten-free
  • 2 cups romaine lettuce shredded
  • 1-2 jalapeño or poblano pepper chopped
  • 3 green onions chopped
  • 1/2 cup cheddar cheese shredded
  • 1/2 cup pepper jack cheese shredded
  • olive oil for cooking
  • 1 cup plain Greek yogurt for ranch-style sauce
  • 1/2 cup fresh cilantro finely chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 cup pickled jalapeños chopped, plus 2 tablespoons brine
  • 1 lime juice from 1 lime
  • 1 teaspoon kosher salt

Instructions

  • Make the buffalo chicken filling: in a bowl, combine 1 cup cooked shredded chicken, 1/4 cup plain Greek yogurt, 1/3 cup buffalo sauce, 2 tablespoons chopped chives, 1 tablespoon dried parsley, and 1 teaspoon dried dill; stir until evenly coated.
  • Make the ranch-style yogurt sauce: in a separate bowl, combine 1 cup plain Greek yogurt, 1/2 cup finely chopped cilantro, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/4 cup chopped pickled jalapeños plus 2 tablespoons brine, juice of 1 lime, and 1 teaspoon kosher salt; mix until smooth.
  • Prepare tortillas and fillings: lay one tortilla flat and cut from the center to the edge to create four quadrants.
  • Assemble each wrap: spread the buffalo chicken in the bottom-left quadrant, place a handful of shredded romaine, chopped jalapeño/poblano, and chopped green onions in the top-left quadrant, spread the ranch sauce on the top-right quadrant, and add shredded cheddar and pepper jack cheese to the bottom-right quadrant.
  • Fold the wrap: fold the bottom-left quarter (chicken) over the lettuce, then fold that quarter over the ranch, and finally fold that quarter over the cheese so the wrap is fully folded into layers.
  • Cook until crispy: heat a drizzle of olive oil in a skillet over medium heat, add one assembled wrap, and cook 2–3 minutes per side until crisp and golden brown; repeat with remaining wraps.
  • Serve warm with extra buffalo sauce or ranch if desired.

Equipment

  • Mixing Bowl
  • Skillet
  • Spatula
  • Measuring Cups and Spoons
  • Knife
  • Cutting Board

Notes

  • Buffalo sauce: mix 1/2 hot sauce with 1/2 cup olive oil or melted butter, 1/2 teaspoon paprika, 1/2 teaspoon smoked paprika, and 1/2 teaspoon each onion powder, garlic powder, salt, and pepper.
  • I like Siete Foods Grain Free Burrito Size tortillas as an alternative.
  • Whole Foods brand whole wheat tortillas also work well.