Everyone has their favorite way to make a sandwich. Some people prefer mayo on one slice and mustard on the other slice. Some people prefer toasted bread before filling it with their favorite meat trio. Other prefer cold cuts with no condiments. Me? I prefer chips. Because: chips. Every Wednesday is deli day at my office, and among the dozens of sandwich topping choices, the line starts with bags of baked chips. I always grab the jalapeño flavor and pile it right onto the top of my sandwich before the final piece of bread. This wrap is a homage to my weekly sandwich and also a hybrid of some of my favorite things. See: buffalo chicken, avocado, and CHIPS. Plus, dinner on the table in under 30 minutes? Double win!
Buffalo Chicken Wraps
Makes 2 wraps
- 6 chicken strips
- 1 tbsp. oil
- salt and pepper
- 1/2 cup Frank's red hot (or other hot sauce)
- 1/4 cup butter, melted
- 1 tsp. bacon salt (or other salt)
- 2 large flour tortillas, warmed
- romaine lettuce
- thinly sliced red onion
- 1 roma tomato, thinly sliced and lightly salted
- 1/2 avocado, sliced
- 2 tbsp. crumbled bleu cheese
- 1/2 cup favorite chips, crumbled
- tin foil
In a small saucepan, heat the hot sauce, butter, and salt together until the butter has melted. Remove from heat.
Heat 1/2 of the oil over medium-high heat in a large saute pan. Coat the chicken strips in remaining oil, salt and pepper. Drizzle 2 tbsp. of the buffalo sauce over the chicken and cook in the saute pan for 3-4 minutes on each side. Once cooked, shred with a fork and coat in the rest of the buffalo sauce.
To assemble the wraps, place each tortilla on a large piece of tin foil. Then add 1/2 of the buffalo chicken mixture in the middle of each tortilla. Top with some lettuce, onion, tomato slices, avocado, bleu cheese, and finally with the chips. Because: chips.
Use the tin foil to help wrap the tortilla up like a burrito. I got my inspiration from the workers at Chipotle who somehow magically wrap up 3789236598 ingredients into one burrito. If they can do it, I can attempt to do it. Slice the wraps in half and serve with homemade ranch dip (optional).
Homemade Ranch Dip
- 1/2 cup plain greek yogurt
- 2 tbsp. almond milk
- 1 tsp. nutritional yeast
- 1/2 tsp. parsley flakes
- 1/2 tsp. cilantro flakes
- 1/4 tsp. garlic powder
- 1/4 tsp. onion powder
- 1/8 tsp. dill
- salt and pepper to taste
To make the homemade ranch, whisk together all of the ingredients. Cover and keep in the fridge for serving.