These Buffalo chicken wraps are ideal for an easy dinner, take-to-work-lunch or even a party! Bold rich flavors are guaranteed to satisfy the belly any time of day. Time for this recipe will vary depending on if you're using a pressure cooker, crockpot or a store bought rotisserie chicken.
Prep Time25 minutesmins
Total Time25 minutesmins
Course: Weeknight Dinner
Cuisine: American
Servings: 4
Ingredients
½poundChicken Breast
6ozBuffalo Sauce
2Romaine Lettuce Hearts - roughly chopped
1Purple Onion - diced
½cupCherry Tomatoes - halved
½cupSharp Cheddar Shredded Off the Block
½cupBlue Cheese Crumbles
¼cupRanch Dressing
1package ofWrapsI used sun-dried tomato and basil
Instructions
Make the chicken:In a pressure cooker, add your chicken and buffalo sauce, pressure cook for 9 minutes (see blog notes for from frozen). In a crock-pot, add your chicken and buffalo sauce and cook on high for 3-4 hours. If using a store bought rotisserie chicken no cooking necessary.
In a bowl add your chicken and a scoop of your buffalo sauce and shred your chicken. If you are using a rotisserie chicken, add buffalo sauce to your bowl. You can use a stand mixer with a paddle attachement for an easy hack or you can cut your chicken in cubes.
In a bowl add your roughly chopped romaine lettuce, onion, tomatoes, cheeses and ranch dressing. Toss together until combined.
On your wrap add your salad and top with shredded buffalo chicken.
Roll up like a burrito, tucking the sides in. Cut down the middle.