New York State In-depth

Buffalo Chicken Wraps Recipe – How to Make a Buffalo Chicken Wrap

Ralph Smith

Similar to other buffalo chicken recipes, the hot sauce flavor in these buffalo chicken wraps is offset by crunchy veggies and a cooling mix of blue cheese, sour cream, mayo, and ranch dressing.

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Yields:

6

Prep Time:

0

hours

25

min

Total times:

0

hours

25

min

2 tsp.

ranch dressing mix (from a 1-oz. packet)

2 c.

finely shredded green cabbage (about 1/4 head)

2


stalks celery, very thinly sliced

1/2 c.

Buffalo-style hot sauce

1


rotisserie chicken, shredded meat (about 4 cups)

3 oz.

blue cheese, crumbled

(about ó cup)

Potato chips for serving

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

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