The Best Way to Buffalo Chicken Wrap
Updated: Dec 16, 2020
Buffalo chicken is something that I truly believe a lot of human beings could eat everyday for like 5 days, then they will need 1 day of rest and resume eating buffalo chicken.
When I was pregnant for Kendall, I literally ate boneless buffalo wings from Applebee's every single day that I could. Even when they made me sick, I still wanted them. Pregnancy is a weird thing. Either way, I made my point about the effects buffalo chicken has on our souls.
I am not the person who orders a buffalo chicken wrap at a restaurant or a sandwich shop. I've talked about how I literally order salad almost every single time I go out because I LOVE salad, but I HATE making salad, and always think they do it better. Most of the time, that is true, other times I hate myself for not getting boneless buffalo chicken wings with ranch.
Recently, Matt purchased me what he said was "the best buffalo chicken wrap he's ever had" and "the first stop he would make if we moved far away from Berkshire County." I believed I needed to try that wrap of epic flavor and wonder, so he grabbed it on the way home. He devoured it and praised it and honestly I was like "meh".
And not because I am buffalo chicken wrap snob or a wrap judger, it was just sloppy. It was overly sauced, the chicken was diced and chewy, I think there was ranch involved but it made it more sloppy. The wrap was not toasted it was soft and just all around, I bet it's better directly from the delivery counter, but I also feel like it was too sauced. There is apparently a thing was too much buffalo sauce. I feel the same way about chicken wings, so if you are not that person, please continue to sauce it all up. This is a sauce judgement free zone.
When you make this buffalo chicken wrap, if you like that extra sauce, dip it right in there, because it's definitely recommended to dip it in ranch.
Start with shredded chicken. You can make it that day, it can be a leftover or just buy it from the store, shredded chicken is best. It also should be juicy inside, so keep a close eye on it and don't let it go over 145 degrees! Let it rest for 5 minutes and shred, shred, shred.
For the wing sauce, use whatever you like. Heat it up in a small pan on LOW/MEDIUM and add a couple tablespoons of butter, whisk it until it's blended.
Next up is that shredded chicken. Tear it apart if you're making it, or just toss it in a bowl good for mixing. You'll need to some cream cheese. Either pre-softed or heated quickly in the microwave for 30 seconds. Add that to the shredded chicken, with a couple handfuls of shredded cheddar cheese. Finally, pour over that hot buffalo sauce and mix!
Here's the trick. You bake this mixture BEFORE you try to make the wrap. You get all of the hot elements hot, so that when you make the wrap, you can have lettuce, tomato and red onion inside without those getting hot and soggy. The sauce gets baked into the chicken, and the ranch is on the side to avoid any chance of a soggy mess while you try to enjoy this perfect wrap.
Pre-heat the pan, on MEDIUM and spray it with cooking spray. Pre-heat the tortillas in the microwave for about 30 seconds to make them more moldable. Layer chicken mix first, add a little more shredded cheese, then push a small space into the cheese to fill with the veggies of your choice. Fold it sides in first, then bottom up and roll it until it reaches the top. Sear the rolled side down first to be sure it stays together. Then each side, including the end piece (which you will need tongs or some kind of tool to hold) until golden brown. This will happen quickly, but the quick heat is only for toasting the wrap, and keep those veggies crisp and crunchy like we need them.
Wait a few minutes to cut diagonally across the center and enjoy with ranch or bleu cheese dipping sauce. Or more buffalo sauce if you really want the extra sauce ;)
2 breasts of shredded chicken
1 CUP buffalo sauce
2 TBSP butter
burrito sized tortilla wrap
2-3 oz. softened cream cheese
2 CUPS shredded cheddar cheese
chopped lettuce, tomato, onion (optional)
If you are cooking the chicken, begin cooking chicken until it reaches 145 degrees, then let it rest.
Shred it until there aren't any big chunks that will make biting into the wrap annoying.
Warm up the buffalo sauce in a small pan with the tablespoons of butter, whisk to blend.
Mix the shredded chicken, cream cheese, shredded cheddar and hot buffalo sauce in a large mixing bowl
Spread the mixture out into a bake-safe pan and cook at 350 degrees until it begins to bubble on the sides and in the middle.
Once the chicken mixture is heated thoroughly, remove from the oven and begin building the wrap.
Warm the tortilla in the microwave for 30 seconds.
Layer the chicken into the wrap, add a little more cheese and then veggies of choice.
Heat a pan on the stove top, spray it with cooking spray, on MEDIUM/HIGH.
Cook the wrap on all sides, wrapped side down first to make sure it holds closed.
The cooking process is quick so be very careful not to burn the outside, but let it get golden brown.
The quick cooking process will prevent the veggies from getting hot and soggy.
Once all sides are cooked remove immediately and let rest for 3 minutes.
Cut diagonally across the middle and serve with ranch or bleu cheese for dipping.