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Buffalo Chicken Wraps · With Ranch Slaw

Buffalo Chicken Wraps with Ranch Slaw

4

Hands-free cooking

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Reading aloud

Before you start

Gather your ingredients

  • Swaps for butter

    Instead of butter

    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
    • Vegetable oil: 3 tbsp oil for every 4 tbsp (¼ cup) melted butter. Cakes and muffins come out moister and stay soft longer, without a buttery taste.

    More for butter

    Cooking for an allergy? Check every label.

Step 1 of 7

Melt the butter in a skillet over medium heat, then
whisk (how to whisk) Whisk Beat ingredients with a whisk to mix them smoothly or to add air. 1. Use a bowl big enough to whisk without splashing; set it on a damp towel to stop it spinning.2. Hold the whisk loosely and move it in quick circles or side to side, touching the bottom.3. For lumpy mixtures, add liquid a little at a time and whisk after each.4. For sauces on the stove, keep the whisk moving across the whole bottom of the pan. Done when: The mixture is even with no lumps or streaks of egg. How to whisk: mistakes to avoid
in the hot sauce.

Step 2 of 7

Add the chicken and toss until it is coated and steaming hot all the way through.

Step 3 of 7

Toss the coleslaw mix, ranch dressing and celery together in a bowl.

Step 4 of 7

Warm the tortillas in the microwave for 20 seconds so they fold without tearing.

Step 5 of 7

Lay a tortilla flat. Pile a quarter of the slaw and a quarter of the chicken just below the center, then sprinkle with blue cheese, if using.

Step 6 of 7

Fold the bottom edge up over the filling, fold in the sides and roll it up snugly.

Step 7 of 7

Cut each wrap in half on the diagonal and serve.

All done

Enjoy!

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Ingredients

  • Swaps for butter

    Instead of butter

    • Plant-based butter sticks: The same amount. The closest swap.
    • Refined coconut oil: The same amount: solid when the butter is soft or cold, melted when it is melted. It is all fat, so bakes are a bit more tender and rich, with no butter flavor.
    • Vegetable oil: 3 tbsp oil for every 4 tbsp (¼ cup) melted butter. Cakes and muffins come out moister and stay soft longer, without a buttery taste.

    More for butter

    Cooking for an allergy? Check every label.