Buffalo Chicken And Ranch Wraps Food
BUFFALO CHICKEN AND RANCH WRAPS
Boneless skinless chicken breasts, cut into bite size pieces, cooked and covered in Buffalo sauce, combined with crisp bacon, diced tomato, and ranch dressing, are wrapped in heated flour tortillas. You can increase or decrease the amount of Buffalo sauce to your taste and also add shredded Cheddar cheese to your wraps if desired.
Provided by figgy
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 12
Number Of Ingredients 8
Steps:
- Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
- Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
- Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.
Nutrition Facts : Calories 526.5 calories, Carbohydrate 38.6 g, Cholesterol 92 mg, Fat 24.1 g, Fiber 2.4 g, Protein 36.4 g, SaturatedFat 6.4 g, Sodium 1088.4 mg, Sugar 2.3 g
BUFFALO CHICKEN WRAPS
Make and share this Buffalo Chicken Wraps recipe from Food.com.
Provided by ErikaNY
Categories Chicken
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a shallow bowl, combine the flour, salt and pepper.
- Place buttermilk in another in another shallow bowl.
- Dip chicken in buttermilk, then roll in flour mixture.
- In a large skillet, cook chicken in oil for 8-10 minutes or until juiced run clear. Drain on paper towels; cut into strips.
- In a bowl, combine hot sauce and butter.
- Dip chicken strips into mixture , coating both sides.
- Place chicken in the center of each tortilla . Layer with lettuce, cheese and tomatoes; drizzle with salad dressing.
- Bring up sides of tortillas; secure with toothpick if desired.
- Eat and enjoy!
Nutrition Facts : Calories 1332.3, Fat 100.3, SaturatedFat 25.1, Cholesterol 146.4, Sodium 2250.5, Carbohydrate 65.1, Fiber 3.7, Sugar 5.3, Protein 43.2
BUFFALO CHICKEN WRAP
Imagine spicy breaded chicken, cheese and veggies tucked in a flour tortilla...then up the ante by spreading the wrap with ranch dressing. Yep, it's good.
Provided by My Food and Family
Categories Home
Time 25m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Coat chicken with coating mix as directed on package.
- Bake on foil-covered baking sheet 15 min. or until done.
- Spread tortillas with dressing; top with lettuce, tomatoes and chicken. Roll up.
Nutrition Facts : Calories 310, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 35 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g
BUFFALO CHICKEN LETTUCE WRAPS RECIPE BY TASTY
Here's what you need: rotisserie chicken, buffalo sauce, celery, red onion, salt, pepper, green leaf lettuce, blue cheese, green onion, greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, lemon juice
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 17
Steps:
- In a medium bowl, add the chicken and buffalo sauce. Stir to combine.
- Add the celery, red onion, salt, and pepper. Stir to combine and set aside.
- Make the Greek yogurt ranch dressing: in a small bowl, add the Greek yogurt, dried parsley, garlic powder, dried dill, onion powder, salt, pepper, and lemon juice. Stir to combine.
- Lay each lettuce leaf flat on a plate and scoop the chicken mixture into the middle. Top with a spoonful of Greek yogurt ranch dressing. Garnish with blue cheese crumbles and sliced green onion, if desired.
- Enjoy!
Nutrition Facts : Calories 589 calories, Carbohydrate 17 grams, Fat 31 grams, Fiber 1 gram, Protein 54 grams, Sugar 13 grams
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BUFFALO RANCH CHICKEN WRAPS - GREAT GRUB, DELICIOUS TREATS
From greatgrubdelicioustreats.com
Cuisine MexicanCategory Dinner, LunchServings 4Total Time 30 mins
- Set up your dredging station with three shallow dishes. In the first dish, add the flour. In the second, add the buttermilk and egg. Whisk to combine well. In the third dish, add bread crumbs and seasonings , stir to combine.
- Dredge chicken strips first in flour, then the buttermilk mixture, and lastly in the seasoned bread crumbs.
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5/5 Category LunchCuisine AmericanTotal Time 30 mins
- Preheat oven to 375°F. Salt and pepper the chicken tenders and bake on wire rack placed on baking pan for ten minutes. Toss the chicken tenders into the warm buffalo sauce, coating them completely. Place them back on the rack, and cook for an additional ten minutes. Remove from oven, cool a few minutes on wire rack, chop, and set aside. Assemble the wrap: place the tortillas flat on the counter. Top with spinach, tomato and cucumber, keeping the vegetables in the bottom third of the tortilla. Drizzle the Hidden Valley® The Original Ranch® dressing over the vegetables, and distribute the chicken and cheese on top. Season with salt and pepper. Roll the tortilla up gently and firmly away from you, folding in the sides as you go (to make a closed burrito shape). Wrap tightly in wax paper and then slice in half. (This will help keep the wrap together during eating).
- Tips/Notes: • Wax paper helps keep the wrap secure and mess-free. • For smaller children, use smaller tortillas and less filling. • For a less spicy wrap, decrease the hot sauce and increase the BBQ sauce. • This recipe can be modified to be a pita instead (Hidden Valley® Original Ranch® is best dipped for pita).
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From persnicketyplates.com
Ratings 10Calories 298 per servingCategory Main Course
- In a large bowl, combine cornstarch, flour, cayenne, and garlic powder. Season the chicken pieces with pepper, then dredge in the flour mixture.
- Add 1 Tablespoon of olive oil to the hot pan and let it heat up. Add chicken and cook on both sides – about 3 to 4 minutes per side.
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