Buffalo Chicken Wraps With Bacon Food

BUFFALO CHICKEN WRAPS

Steps:

• Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

BUFFALO CHICKEN AND RANCH WRAPS

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.

BUFFALO CHICKEN WRAP

Steps:

• Slice chicken breast into several long, thin strips.
• In a small bowl, whisk together olive oil, hot sauce, paprika, garlic powder and salt. Add chicken and allow to marinate for at least 10 minutes (or up to 24 hours).
• In a large non-stick skillet over medium-high heat, add the chicken strips. Cook until no longer pink, about 4-5 minutes.
• Meanwhile, place tortillas on a plate and spread with a thin layer of bleu cheese or ranch dressing. Layer with lettuce, carrots, avocado, and cheese.
• Arrange a few chicken strips down the center of each tortilla. Wrap tightly, like a burrito. Serve with a side of hot sauce or extra dressing, if desired! Enjoy!

BUFFALO CHICKEN WRAPS

Steps:

• Bake chicken as directed on package. Meanwhile, mix mayo and hot pepper sauce until blended.
• Place lettuce down centers of tortillas; top with chicken, tomatoes and cheese.
• Drizzle with mayo mixture; roll up.

BUFFALO CHICKEN WRAPS WITH BACON

Steps:

• In a large skillet, bring chicken and 1/2 cup buffalo wing sauce to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink. Remove from the heat; cool slightly. Shred chicken with two forks., Place a lettuce leaf on each tortilla; spoon about 1/2 cup chicken mixture down the center. Top with bacon and green pepper. Drizzle with ranch dressing and remaining buffalo wing sauce; roll up.

BACON-WRAPPED BUFFALO CHICKEN BITES

Steps:

• Heat oven to 400ºF.
• Top each chicken piece with cream cheese piece; wrap with 1 bacon piece. Secure with wooden toothpicks; place on foil-covered rimmed baking sheet.
• Bake 15 to 18 min. or until chicken is done. (Bacon will not be crisp.)
• Mix wings sauce and sugar until blended; brush onto bacon-wrapped bundles. Bake 8 to 10 min. or until bacon is crisp, and sauce is hot and bubbly.

BUFFALO CHICKEN WRAPS

Steps:

• Place the bacon in a large and deep skillet over medium-high heat. Cook the bacon, flipping it occasionally, until brown and crisp, for 10 to 15 minutes.
• Cool the cooked bacon on a plate lined with paper towels to remove excess oil. Crumble once cool.
• Discard most of the bacon grease, leaving only two tablespoons in the pan.
• Add the chicken chunks to the pan and cook, stirring constantly, until browned, about 10 minutes.
• Cover the skillet and let the chicken cook until its juices run clear, about 10 more minutes.
• Coat the chicken with the buffalo sauce and melted butter. Mix in the bacon crumbles.
• In a large, ungreased skillet over medium heat, warm the tortillas, one by one. Flip over once brown spots and air bubbles form. Heat for 20 more seconds, and move on to the next.
• Fill the tortillas with a 3rd of the chicken, a tablespoon of tomatoes, and a tablespoon of ranch dressing.
• Wrap the tortillas around the filling and serve warm. Enjoy!

BUFFALO CHICKEN WRAPS

Steps:

• In a medium bowl, whisk together olive oil, hot sauce, paprika, garlic powder, and salt. Add chicken, and toss to coat. Allow to marinate for at least 5 minutes. (You can put in the fridge for up to 24 hours for more flavor.)
• Meanwhile, heat a skillet over high heat and spray with cooking spray. Place each tortilla on a plate, and spread dressing evenly over the surface, leaving about an inch around the edges. Sprinkle cabbage, carrots, and cheese over the dressing.
• Use tongs to arrange chicken pieces in your very hot skillet, leaving excess marinade behind. Cook approximately 5 minutes per side, until chicken is cooked through.
• Arrange cooked chicken pieces down the center of each tortilla. Wrap tightly, cut in half, and serve.

BUFFALO CHICKEN WRAP

Steps:

• With a fork, roughly mash blue cheese and mix with yogurt; season with salt and pepper. Season chicken with salt and pepper and, in a nonstick skillet, cook over medium-high until browned and cooked through. Transfer chicken to a small bowl and immediately toss with butter and cayenne-pepper sauce until coated. Roll up chicken pieces, carrots, celery, and lettuce in a warm tortilla; serve with blue-cheese dip.

BUFFALO CHICKEN WRAP

Steps:

• Chop or slice cooked chicken strips.
• Place cheese in a strip in the middle of the tortilla.
• Place chicken on top of cheese.
• Sprinkle chicken with Frank's Red Hot Sauce.
• Top chicken with green pepper and tomato.
• Top that with lettuce.
• Pour ranch dressing over lettuce.
• Sprinkle with salt and pepper to taste.
• Roll up tortilla and enjoy.

CHICKEN BACON AVOCADO WRAP

Steps:

• In a small bowl, combine the mayonnaise, dried basil, lemon juice, salt and pepper.
• In a large bowl, toss together shredded lettuce, avocado, bacon and chicken.
• Add mayonnaise mixture to the large bowl and toss to coat evenly. You may not need all the dressing--add it to your liking.
• Top tortillas with a large spoonful of the filling. Roll-up each wrap and secure with a toothpick if necessary. Enjoy!

BUFFALO CHICKEN BAKE WITH BACON

Steps:

• Preheat oven to 375 F.
• Place chicken breasts in a casserole dish.
• Mix softened cream cheese with Buffalo Sauce. Spread over chicken breasts.
• Top with chopped, cooked bacon.
• Top with shredded Mozzarella cheese.
• Bake in the preheated oven at 375 F for 20-25 minutes until chicken is done. The cooking time depends on the thickness of your chicken breasts.

BUFFALO CHICKEN LETTUCE WRAPS

Steps:

• For the salsa: Combine all ingredients in a medium bowl. Allow to marinate.
• For the blue cheese sauce: In a small bowl, combine the mayonnaise, sour cream, blue cheese, lemon juice, lemon zest, lime juice, garlic, and salt and pepper, to taste. Mix in the cilantro, chives, and parsley.
• For the chicken: Place the hot sauce into a bowl. Dredge the chicken with the hot sauce. In a casserole dish, mix together the flour, salt, paprika, and pepper. Dredge the chicken in the flour mixture. Shake off any excess flour.
• In a large skillet over medium-high heat, add olive oil to about 1/4-inch up the sides of the skillet. When the oil is hot (it will bubble around the handle of a wooden spoon), add the chicken to the skillet. After 4 minutes, turn the chicken over and cook until the chicken is browned and cooked through, about 4 more minutes.
• Place the lettuce leaves on a platter and spoon the chicken into the lettuce. Top the chicken with 1 tablespoon of the blue cheese sauce and salsa. Serve immediately.