Buffalo Chicken Wraps Recipe – How To Make Buffalo Chicken Wrap

Ralph Smith

Similar to other buffalo chicken recipes, the tangy gravy flavor of these buffalo chicken wraps is offset by crunchy vegetables and a refreshing blend of blue cheese, sour cream, mayonnaise and ranch dressing.

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Yields:

6

Preparation time:

0

hours

25

minutes

Total time:

0

hours

25

minutes

2 tbsp.

ranch dressing mix (from 1 oz package)

2 bed.

finely shredded green cabbage (about 1/4 head)

2


celery stalks, very thinly sliced

1/2 tsp.

Buffalo Hot Sauce

1


roast chicken, shredded meat (about 4 cups)

3 oz.

blue cheese, crumbled

(about ó cup)

Potato chips, for serving

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  1. Combine mayonnaise, sour cream and ranch dressing mix in a small bowl. Put aside.
  2. Combine cabbage, carrots, celery, salt and pepper in medium bowl. Put aside.
  3. Melt the butter in a large skillet over medium heat. Whisk hot sauce. Add chicken and toss to coat; cook until heated through, about 2 minutes.
  4. Heat a tortilla in a dry skillet over medium heat, about 30 seconds. Remove to a cutting board. Spread 1 to 2 tablespoons of ranch sauce down the center of the tortilla. Top with about 2/3 cup of the cabbage mixture, followed by 2/3 cup of the hot chicken. Sprinkle with about 1 tablespoon blue cheese. Fold in the sides of the tortilla, then roll up. Repeat with the remaining ingredients. Serve with chips.

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