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Buffalo Chicken Wrap

Put all the food groups into one delicious wrap! Have you ever bought a wrap at a restaurant, only to get a soggy, limp disappointment? Make them fresh at home--easy and delicious! Makes 4-6 nicely filled wraps! #sonomnom4u #buffalochickenwraps


1/2 bag frozen Perdue chicken strips, or make your own!!, fried or baked and set aside to chill.

4 large wraps (I use the mission spinach/herb or jalapeno/cheddar)

1 small bag shredded purple cabbage

1 small bag shredded iceberg lettuce

3 stalks celery, minced finely

1 bunch green onions, sliced

Buffalo Sauce (1 stick butter, melted and whisked into 1 cup Franks Red Hot)

Litehouse Ranch


Fry or bake the chicken strips. Chill.

While chicken is chilling, make the buffalo sauce by melting 1 stick of butter in the microwave and whisking 1 cup of Franks Red Hot into the melted butter until completely blended. Set aside.

When chicken is cooled down, place it in a large bowl and pour 1/2 the buffalo sauce over it. Toss all chicken until it is all coated in Buffalo sauce.

Get a wrap out and place on a large plate. Spread Litehouse Ranch all over the inside, leaving a plain edge for wrapping purposes.

Top 1/2 of the ranch covered tortilla with shredded cabbage.

Top the shredded cabbage with some shredded iceberg lettuce. (make sure and leave an open edge and don't stack too full or it won't wrap right!

Top the iceberg with minced celery and sliced green onions.

Pull each side over the top of the fillings. Now, bring up the bottom while holding in the sides. Gently roll the wrap as tightly as you can and then take the wrap and roll it in a piece of parchment to keep it closed. Place a decorative pick in it to hold it all together even more, and serve fresh and cold! I like to cut them in half after wrapping them in parchment--it looks fancy! Serve with extra ranch and buffalo for dipping.

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