How to Prepare Speedy Buffalo chicken strip wrap

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Buffalo chicken strip wrap. Drain on paper towels; cut into strips. In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides.

Buffalo chicken strip wrap Pour Buffalo Sauce over chicken and mix to coat. Wrap each tortilla and secure with a toothpick if desired. This buffalo chicken wrap recipe uses boneless, skinless chicken, and it's all wrapped up neatly in a tortilla. You can have Buffalo chicken strip wrap using 8 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Buffalo chicken strip wrap

  1. Prepare 2 of chicken strips.
  2. You need 1/3 cup of Hot Buffalo sauce, enough to coat stips (The Hotter the better).
  3. It's dash of Ranch dressing.
  4. Prepare dash of Real Mayo.
  5. It's 2 of slices of cheese.
  6. Prepare 1/4 cup of lettuce.
  7. You need 1/4 cup of chopped onion.
  8. It's 1 of tortilla.

I get all that delicious buffalo chicken flavor in a much healthier and easier form. Heat the vegetable oil and butter in a large skillet over medium-high heat. To make the wraps, simply combine shredded cooked chicken with buffalo sauce. You can use buffalo sauce from a jar or combine hot sauce with melted butter.

Buffalo chicken strip wrap step by step

  1. Deep fry chicken strips until golden brown.
  2. Coat chicken strips evenly with hot Buffalo sauce.
  3. Heat up tortilla 30 second.
  4. Add all ingredients to tortilla.
  5. Wrap ingredients in tortilla.
  6. Eat and be Fat & Happy.

Next, all the mixture to a soft flour tortilla and top with shredded lettuce and ranch or blue cheese dressing. You can also add thinly sliced tomatoes and onion if you'd like. Get Buffalo Chicken Wrap delivered from national chains, local favorites, or new neighborhood restaurants, on Grubhub. Order online, and get Buffalo Chicken Wrap delivered, fast. Buffalo Chicken Roll Ups Instructions In a medium bowl, mix the cream cheese, chicken, cheddar cheese, buffalo sauce, and ranch seasoning until combined.


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