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.
Buffalo Chicken Wraps
Buffalo chicken wraps made in wedge shape that are fun and easy to put together.
- 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.