Buffalo Chicken Wraps

Is it just trendy, or is this the new way to make wraps/quesadillas/sandwiches?

If you don’t know what I’m talking about, I’m talking about the “triangle” method. You’ve got a large tortilla and you make one slit in it midway. Then, you fill up each quarter with ingredients. Fold it up along the slight until it’s in wedge-shaped form. Toast it up on a griddle or skillet and serve.

I’ve seen it done on a zillion types of wraps on Pinterest and TikTok, so I had to try it myself to see what all the buzz was about.

Is it nifty? Yes. Is it fun to cook? Absolutely. Will it replace a traditional wrap? Doubtful.

I made my version with buffalo chicken, shredded romaine, shredded cheese and ranch. I loved the end product and thought it came out really well.

It’s at least worth a try, and this recipe is a good one to experiment with.

Enjoy!

Buffalo Chicken Wraps

Servings: 4
Time: 20 mins
Difficulty: Easy
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Buffalo chicken wraps made in wedge shape that are fun and easy to put together.

Ingredients

2 cups shredded, cooked chicken

1/4 – 1/2 cup buffalo sauce

4 large “burrito” size tortillas

1 cup shredded Romaine lettuce

1/2 cup ranch or blue cheese dressing

1 cup shredded Colby Jack cheese

Directions

In a large bowl, stir together buffalo sauce and chicken. Make sure chiken isn’t too coated with buffalo sauce, you don’t want it seeping out of the wrap.
Cut a slit in each large tortilla, going from the bottom to midway up the tortilla. On one 1/4 of the tortilla, spoon some buffalo chicken. Add a handful of shredded lettuce to another 1/4 of the tortilla. Repeat with cheese and ranch dressing.
Fold up and away from you at first, starting with the buffalo chicken, fold up and away except for the last corner, you will fold down. Tortilla should be in a wedge shape.
Heat a skillet over medium-high heat. Add wedge and press down with a spatula. Let cook for 1-2 minutes or until tortilla is browned. Flip and toast the other side. Serve.

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