Buffalo Chicken Crunchwrap

These Buffalo Chicken Crunchwraps are absolutely delicious! They feature saucy, shredded chicken, a creamy lettuce and tomato salad, lots of cheese, and crunchy tortilla chips. You will totally fall in love with these, they're Just. That. Good!

I'm a huge buffalo-style anything fan! I just knew I had to try and create the perfect buffalo chicken crunchwrap with just the right amount of spices, to satisfy my cravings. These aren't overly spicy but if you prefer an extra kick, feel free to add more buffalo sauce or a splash of hot sauce!

The key to the perfect crunchwrap is to toast the folded side really well before flipping and also, it has taken me some time to figure out how to get the perfect crunch wrap that won't fall to pieces when you take a bite!

• Don’t Overfill: It’s important to avoid overstuffing your wraps. Aim for just the right amount of filling, leaving about 2-1/2 inches of tortilla for folding.

• Press Down: Use a flat plate or lid to press your crunchwrap down while it cooks. This technique helps keep the folds secure during the flip, resulting in a perfectly toasted crunchwrap.

With these tips in mind, you’ll be well on your way to making a delicious and visually appealing buffalo chicken crunchwrap!

What I Love About this Recipe:

• Delicious- with the spicy, shredded chicken, buffalo sauce, and a homemade ranch sauce this crunchwrap is bursting with flavor!

• Satisfying- satisfies my cravings.

• Customizable- you can swap out the homemade ranch for your favorite bottled ranch, add some fresh, chopped cucumbers or other veggies to the mix, use different kinds of cheeses, really, any cheese is great here.

What You Will Need:

• Chicken breast- boneless

• Tortilla wraps- large and small wraps

• Tortilla chips-

• Cheese- shredded cheddar and pepperjack

• Mayo- I prefer light mayo

• Sour cream- or Greek yogurt

• Buttermilk- cultured, lowfat

• Veggies- lettuce, red onion, tomato

• Spices- paprika, chili powder, garlic powder, dried dill, dried parsley, salt, and black pepper

• Avocado oil- any neutral oil is fine

How to Make It:

Prep:

Start by seasoning up the chicken with oil, salt, pepper, paprika, chili powder, and garlic powder. Heat the oil in a pan and cook the chicken over medium to medium-low heat on each side for about 7 minutes or until cooked through.

Shred the cooked chicken- I used 2 forks to shred it, and add sour cream and buffalo sauce. Mix until well combined and set aside.

For the ranch sauce, combine, mayo, sour cream, buttermilk, salt, pepper, dill, and parsley. Mix well and set aside.

In another bowl, add the lettuce, tomato, onion, and some ranch sauce, mix well.

Assemble:

Place a large tortilla onto a flat surface. Add the chicken mixture, followed by shredded cheddar, and a slice of pepper jack.

Add tortilla chips and lettuce/tomato salad. Place a small tortilla wrap on top of the filling. Fold the edges of the large tortilla toward the center, creating 4-5 sets of folds.

Add some oil to the pan and cook the Crunchwrap seam-side down for about 3-4 minutes or until golden. Use a flat plate or lid to press down on the Crunchwrap while cooking to ensure the folds stay in place and won't fall apart when flipped. Flip and cook for another 3 minutes until golden and crispy.