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Yields:
6
Prep Time:
25 mins
Total Time:
25 mins
Similar to other buffalo chicken recipes, the hot sauce flavor in these buffalo chicken wraps is offset by crunchy veggies and a cooling mix of blue cheese, sour cream, mayo, and ranch dressing.
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Ingredients
- 1/4 cup
mayonaise
- 1/2 cup
sour cream
- 2 tsp.
ranch dressing mix (from a 1-oz. packet)
- 2 cups
finely shredded green cabbage (about 1/4 head)
- 1 cup
shredded carrots
- 2
stalks celery, very thinly sliced
- 1/4 tsp.
kosher salt
- 1/4 tsp.
black pepper
- 2 Tbsp.
salted butter
- 1/2 cup
Buffalo-style hot sauce
- 1
rotisserie chicken, meat shredded (about 4 cups)
- 6
large flour tortillas
- 3 oz.
blue cheese, crumbled
(about ó cup)
Potato chips, for serving
Directions
- Step 1Stir together the mayonnaise, sour cream, and ranch dressing mix in a small bowl. Set aside.
- Step 2Toss together the cabbage, carrots, celery, salt and pepper in a medium bowl. Set aside.
- Step 3Melt the butter in a large skillet over medium heat. Whisk in the hot sauce. Add the chicken and toss to coat; cook until heated through, about 2 minutes.
- Step 4Warm a tortilla in a dry skillet over medium heat, about 30 seconds. Remove to a cutting board. Spread 1 to 2 tablespoons of the ranch sauce in the center of the tortilla. Top with about 2/3 cup of the cabbage mixture, followed by 2/3 cup of the warm chicken. Sprinkle with about 1 tablespoon blue cheese. Fold in the sides of the tortilla, then roll up. Repeat with the remaining ingredients. Serve with potato chips.
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