Spice Up Your Weekday Meals With Crispy Buffalo Chicken Wraps

Smith’s Chef Jeff Recipe

Crispy Buffalo Chicken Wraps with Jalapeno Ranch

Makes 4

Ingredients

For the Wraps:

• 4 lg. burrito sized flour tortillas
• 2 c. cooked, shredded chicken
• ½ c. Franks buffalo sauce
• 2 tbsp. fresh chives, chopped
• 2 c. romaine lettuce, shredded
• ½ c. shredded cheddar cheese
• ½ c. crumbled blue cheese
• Canola oil for cooking

For the Jalapeno Ranch:

• 1 c. sour cream
• ½ bunch cilantro, chopped
• 1 tsp. garlic powder
• 1 tsp. onion powder
• ¼ c. pickled jalapenos, chopped
• 2 tbsp. of the jalapeno pickling juice
• juice and zest of 1 lime
• 1 tsp. salt, plus ½ tsp. pepper

Directions

1. Heat a large non-stick skillet over medium heat. Make the jalapeno ranch by adding its ingredients in a bowl. Stir to combine and set aside.
2. In a bowl, add the chicken with the buffalo sauce and chives. Stir to combine. Combine the 2 cheeses in another bowl.
3. Build the wraps by making a slice in the tortilla halfway down in the middle to create 4 quadrants. In the bottom left quadrant, add ¼ of the chicken mixture. Add ¼ of the lettuce to the top left quadrant. Spread a tbsp. or 2 to the top right quadrant. And finally add ¼ of the cheese mixture to the bottom right quadrant.
4. Fold the buffalo chicken up onto the lettuce. Then working left to right fold that quarter onto the jalapeno ranch and finally folding that over the cheese to form 1 wedge. Repeat the process for the remaining tortillas.
5. Add some oil to the heated pan. Once the oil is heated, add the wrap to the pan and cook 3-4 minutes per side or until golden brown and the cheese is melted. Serve warm with a side of the leftover jalapeno ranch for dipping. Enjoy!