Buffalo Chicken Wrap
520 kcal per serving · 36g protein
Shredded buffalo chicken with crunchy celery, blue cheese and ranch in a soft flour tortilla. Spicy, creamy, satisfying.
Open in Mixit →Ingredients
- 600 g Chicken breast
- Large flour tortilla × 4
- 160 g Romaine lettuce
- 4 stalk Celery
- 80 g Blue cheese (crumbled)
- 8 tbsp Ranch dressing
- 12 tbsp Buffalo hot sauce (e.g. Frank's)
- 4 tbsp Butter
- 1 tsp Garlic powder
- 8 g Salt
Method
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Place chicken
Place chicken in a saucepan, cover with cold water, add salt and bring to a gentle simmer — small bubbles, not a rolling boil.
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Poach
Poach (cook gently in the barely bubbling water) 12-15 minutes until 74°C internal.
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Lift out and rest
Lift the chicken out and rest 5 minutes.
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Make the Sauce
In a small pan over low heat, melt the butter, then stir in the buffalo sauce and garlic powder. Warm 30 seconds — don't let it boil.
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Shred & Toss
Shred the cooled chicken with two forks. Toss in a bowl with the buffalo sauce until every strand is coated.
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Build the Wraps
Lay each tortilla flat. Spread with ranch, then layer romaine, buffalo chicken, diced celery and crumbled blue cheese down the middle.
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Roll
Fold in the sides, then roll tightly away from you into a fat wrap. Slice diagonally in half.