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–+ wraps

Buffalo Chicken Wraps

Mackenzie Burgess, RDN
These Buffalo Chicken Wraps are ideal for those game day parties or a busy weeknight. Customize with cheese and veggies of your choice!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings 8 wraps

Ingredients
  

Buffalo Dip Ingredients:

  • 1 cup buffalo sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheese of your choice (cheddar, mozzarella, monterey jack, pepper jack, gouda, or colby)
  • 1 package (8 ounces) Greek or low fat cream cheese, softened
  • 3 cups cooked and shredded chicken

Wrap Ingredients:

  • 8 - 8 inch tortillas
  • 2 cups quick cooking vegetables of your choice, diced into 1/4″ pieces (bell peppers, tomatoes, celery, carrots, zucchini, yellow squash, broccoli, corn, onions, mushrooms, lettuce or a mixture)
  • 4 cups buffalo dip (from recipe above)

Instructions
 

Buffalo Dip Instructions:

  • In a medium-size pot over medium heat, combine the buffalo sauce, ranch, shredded cheese, and cream cheese. Cook for 8 to 10 minutes, or until the mixture is smooth and the cream cheese is completely melted.
  • Stir in the shredded chicken and continue cooking for another 5 minutes, until heated through.

Wrap Instructions:

  • Lay out a tortilla on a flat surface.
  • Spread 1/2 cup of the prepared buffalo dip evenly over the tortilla followed by 1/4 cup veggies of your choice.
  • Roll the tortilla tightly, securing the contents inside.
  • Repeat with the remaining tortillas for a total of 8 wraps.
  • Optional: For a crispy tortilla, lightly coat a pan with cooking spray. Then, pan fry the rolled wraps on medium heat for 3-4 minutes per side.
  • Store any leftover wraps in the refrigerator for up to 3 days.
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