Buffalo Chicken Wraps · With Ranch Slaw
Buffalo Chicken Wraps with Ranch Slaw
Warm shredded chicken tossed in a buttery hot sauce, wrapped up with crunchy ranch coleslaw and a little blue cheese. A big game-day flavor in a 15-minute lunch.
- Prep
- 10 min
- Cook
- 5 min
- Total
- 15 min
- Serves
- 4 · 4 wraps
- Level
- Easy
Ingredients
Chicken
- 2 tbsp butter
- ⅓ cup hot sauce, cayenne pepper style
- 3 cups cooked chicken, shredded
Slaw
- 3 cups coleslaw, bagged slaw mix of shredded cabbage and carrots
- ⅓ cup ranch dressing
- 2 celery stalks, thinly sliced
To wrap
- 4 flour tortillas, 10-inch
- ¼ cup blue cheese, crumbled (optional)
Steps
- Melt the butter in a skillet over medium heat, then whisk in the hot sauce.
- Add the chicken and toss until it is coated and steaming hot all the way through.
- Toss the coleslaw mix, ranch dressing and celery together in a bowl.
- Warm the tortillas in the microwave for 20 seconds so they fold without tearing.
- 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.
- Fold the bottom edge up over the filling, fold in the sides and roll it up snugly.
- Cut each wrap in half on the diagonal and serve.
Tip: For a milder wrap, use half hot sauce and half barbecue sauce.
Tip: To pack for lunch, keep the slaw in a separate container and assemble just before eating.
Storage: The buffalo chicken keeps 3 days in the fridge; reheat to 165°F (74°C). Assembled wraps are best eaten the same day.
Estimated nutrition per serving: 570 calories · protein 38 g · carbohydrates 41 g · fiber 4 g · sugars 6 g · fat 28 g (saturated 9 g) · sodium 1,360 mg. Estimate from USDA FoodData Central; not medical or dietary advice. Based on 7 of 7 ingredients.