Buffalo Chicken Wrap
This buffalo chicken wrap is a delicious and easy method to put together for lunch. It’s a great option for a quick dinner and they’re perfect for your game-day spread too.
- 1 pound Chicken Breast (skinless, boneless, trim any fat)
- 2 cups Chicken Broth (enough to cover the chicken)
- Pinch of Salt
- 4 tablespoons Cream Cheese (softened)
- 4 tablespoons Sour Cream
- 3-4 tablespoons Hot Sauce (use a cayenne pepper and vinegar based sauce like Crystal or Frankâs)
- Pinch Onion Powder
- Pinch Black Pepper
- 4 Large Flour Tortilla Wraps
- 4 cups Lettuce (chopped (or use a bagged Lettuce Mix))
- 4 tablespoons Ranch Dressing
- Trim away any fat from the chicken breast.
- Place it in a medium saucepan and cover with the chicken broth.
- Add a pinch of salt.
- Start the chicken on high heat and bring the broth to a boil.
- When the liquid starts to boil, lower the heat to medium-low and cover.
- Simmer gently for 20-25 minutes, depending on the thickness of the chicken.
- Turn the chicken breast halfway through the cooking time. Make sure the internal temperature is at least 165°F at its thickest part.
- Remove the chicken breast from the poaching liquid and let it cool.
- When the chicken is cool enough to handle dice it into small cubes.
- Add the cream cheese, sour cream, hot sauce, onion powder and black pepper to the diced chicken. Stir well until all the ingredients are combined and creamy.
- Refrigerate the buffalo chicken for at least 1 hour to let the cream cheese and sour cream firm up.
- Lay out a flour tortilla wrap and add a scoop of Buffalo chicken. Spread it out so itâs not mounded in the middle.
- Add about 1 cup of lettuce. Drizzle with approximately 1 tablespoon of ranch dressing, or to taste.
- Fold in the ends (to your left and right). Fold over the end closest to you and roll the wrap away from you, tucking in the ingredients with your fingers as you go.
- Place the Buffalo chicken wrap seam side down and cut it in half if desired.
- Serve with extra ranch dressing for dipping.
Place it in a medium saucepan and cover with the chicken broth. Start the chicken on high heat and bring the broth to a boil.
When the liquid starts to boil, lower the heat to medium-low and cover. Simmer gently for 20-25 minutes, depending on the thickness of the chicken. Turn the chicken breast halfway through the cookery time.
Make sure the internal temperature is at least 165°F at its thickest part. Remove the chicken breast from the poaching liquid and let it cool.
When the chicken is cool enough to handle dice it into small cubes. Add the cream cheese, sour cream, hot sauce, onion powder and black pepper to the diced chicken. Stir well until all the elements are combined and creamy.
Refrigerate the buffalo chicken for at least 1 hour to let the cream cheese and sour cream firm up. Lay out a flour tortilla wrap and add a scoop of Buffalo chicken. Spread it out so it’s not mounded in the middle.
Drizzle with approximately 1 tablespoon of ranch dressing, or to taste. Fold over the end closest to you and roll the wrap away from you, tucking in the elements with your fingers as you go.
Place the Buffalo chicken wrap seam side down and cut it in half if desired.
