If you like a little heat with your chicken, you will love this!! This is one of our go-to summer meals because it’s so light and fresh.
Buffalo Chicken Wrap
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- salt, to taste
- pepper, to taste
- 1/2 cup celery, chopped
- 1/2 cup tomato, chopped
- 1/2 cup shredded cheddar
- iceberg lettuce
- whole grain tortillas (size is your choice! I tend to like Medium – Soft Taco size)
- IF DESIRED: ranch dressing
- 1 cup Frank’s Red Hot
- 1 teaspoon lemon juice, to taste
- garlic powder, to taste
- onion powder, to taste
In a medium bowl, combine ingredients for buffalo sauce, stirring until mixed. Set aside.
In a skillet, add oil and sauté chicken with salt and pepper, about 5 to 6 minutes or until done. Add chicken to buffalo sauce dressing, tossing to coat. (If this is too hot, you can just put the plain chicken in the wrap and drizzle the buffalo sauce onto it.)
Next assemble the wrap. Start with the tortilla, then top with the buffalo chicken, celery, lettuce, tomato, and cheese. Add ranch dressing if you wish!