Buffalo Chicken Crunchwrap
A spicy fan’s version of a well-known fast food Mexican staple!
We make homemade crunchwraps pretty regularly and also I love to make variations of recipes that are tried and true. We’ve made sheet pan crunchwraps, smashburger crunchwraps, etc. So buffalo chicken definitely seemed like a logical choice for a new variation of crunchwrap. We love buffalo chicken anything, so we knew this would be a keeper. I was the only one who had blue cheese. I kinda go back and forth on liking it and not liking it. And my daughter was the only one who dunked the crunchwrap in ranch. The original recipe used one large tortilla but if I remember correctly, we couldn’t find them (early COVID days), so I had to use a second tortilla on top of the filling to keep it all in.
What You Need:
2 cups cooked, shredded chicken
1/4 cup hot sauce
2 Tbsp. unsalted butter, melted
1 Tbsp. finely chopped chives
Salt and pepper
4 large flour tortillas (and 4 small ones if desired)
1 stalk celery, chopped
1 cup shredded white cheddar
1/2 cup shredded lettuce
1/2 cup crumbled blue cheese
1 Tbsp. vegetable oil
Ranch dressing for dipping, optional
Directions:
In a medium bowl, mix together shredded chicken, hot sauce, and melted butter.
Add chives and season with salt and pepper.
Add 1/4 each of chicken, celery, cheddar, romaine, and blue cheese onto the center of each flour tortilla.
Fold the tortilla towards the center creating pleats. If you are having issues with covering the filling, you can use a small tortilla to place on top of the filling before folding the other tortilla in.
In a large nonstick skillet, heat vegetable oil over medium heat. Add crunchwrap, pleat side down, and cook until golden brown.
Flip and cook until other side is golden.
Serve with ranch dressing if desired.
Recipe from Lauren Miyashiro via Delish