Buffalo Chicken Wrap
2 servings10 min prep12 min cookEasy
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The Tale of Buffalo Chicken Wrap
Story updated
Buffalo-style flavor originated in 1964 at Buffalo, New York's Anchor Bar, where fried chicken wings were tossed in hot sauce and butter. Adapting that flavor into a wrap is a later convenience-food format, reflecting the wrap sandwich's rise in American fast-casual dining.
Ingredients
Scale:· 2 servings
- 2 boneless, skinless chicken breasts, sliced into strips
- 1/3 cup buffalo hot sauce
- 1 tbsp vegetable oil
- 2 large flour tortillas
- 1/2 cup shredded lettuce
- 1/4 cup ranch or blue cheese dressing
- 1/4 cup shredded cheddar cheese, optional
- Sliced celery, optional
Instructions
- 1Heat the oil in a skillet over medium-high heat and cook the chicken strips for 6 to 8 minutes, turning occasionally, until fully cooked and lightly browned.
- 2Toss the cooked chicken in the buffalo sauce until evenly coated.
- 3Warm the tortillas briefly in a dry skillet or microwave to make them pliable.
- 4Spread ranch or blue cheese dressing down the center of each tortilla, then top with lettuce, the buffalo chicken, cheese, and celery if using.
- 5Fold in the sides and roll the tortilla up tightly, then slice in half to serve.
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