Description
This Buffalo Chicken Crunch Wrap takes everything you love about wings, wraps it into a crispy, cheesy handheld, and adds a secret layer of crunch. Perfect for game day, lunch, or a bold 3 PM craving, it’s faster than delivery and way more satisfying.
Ingredients
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2 large flour tortillas (10–12 inches)
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1 cup cooked crispy chicken (leftover tenders, nuggets, or homemade)
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¼ cup buffalo sauce (mild, medium, or spicy)
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½ cup shredded lettuce
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¼ cup shredded cheese (cheddar, mozzarella, or Mexican blend)
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2 tbsp ranch or blue cheese dressing
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2 tostada shells or small crunchy corn tortillas (optional, for extra crunch)
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Olive oil or butter (for grilling)
Instructions
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Prep: Shred lettuce and cheese; have dressing ready. Warm tortillas 10–15 seconds so they’re pliable.
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Coat chicken: Toss crispy chicken with buffalo sauce. For extra crispiness, broil 1–2 minutes.
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Assemble:
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Lay tortilla flat. In the center, pile half the chicken, then half the cheese.
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Add a tostada shell (or crushed tortilla chips) if using.
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Top with lettuce and drizzle with dressing. Leave a 2-inch border for folding.
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Fold: Fold tortilla edges over the center, working clockwise until a neat packet forms.
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Grill: Heat skillet over medium heat with a thin coat of oil or butter. Place wrap seam-side down and press gently. Cook 2–3 minutes per side until golden brown and crispy. Cover skillet for last minute if cheese isn’t fully melted.
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Serve: Let rest 1 minute, slice diagonally, and enjoy with extra sauce for dipping.
Notes
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Seam-side down first: Locks the wrap closed.
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Don’t overfill: Too much chicken or sauce prevents a good fold.
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Keep ingredients hot: Melts cheese faster and ensures gooey perfection.
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Reheating: Air fryer 375°F for 4–5 minutes restores crispiness. Avoid microwaves.