Who knew a crunch wrap could be healthy, homemade, but also involve buffalo chicken?
⏱️ Total Time:
50 minutes
🌶️ Heat Leve
Prep: 20 min |
Cook: 30 min |
Serves: 2 |
Ingredients
Ingredients
2 Mini Corn Street Style Tortillas
2 Large Tortillas of Choice
1 Chicken Breast
4 TBSP Frank's Red Hot + 1/2 C for Buffalo Ranch + 2 TBSP to Add to Shredded Chicken
2 TBSP Greek Yogurt + 2 TBSP to Add to Shredded Chicken
1 Roma or Heirloom Tomato
2 TBSP Red Onion
1 TBSP Cilantro
1/2 Fresh Lime
Salt/Pepper
1/4 C Ranch
Handful of Shredded Romaine Lettuce
8 Jalapeno Slices
1/2 C Shredded Cheese
Instructions
Preheat the oven to 350 F.
Place the chicken breast, 4 spoons of hot sauce, and greek yogurt to a non-stick pan. Use your hands to coat properly. Place in the oven for 25-30 minutes to cook.
In the meantime, take your mini corn tortillas. Lightly brush with olive oil, and air fry for 10-12 minutes, carefully checking to ensure it doesn't burn.
To make the pico de gallo, add the chopped tomato, red onion, cilantro, salt, pepper, and lime to a small bowl. Mix and set aside.
To make the buffalo ranch, add the ranch and leftover buffalo sauce to a small bowl. Mix and set aside.
Once the chicken is cooked, allow it to cool. Use a fork to shred it into small pieces. Add in the rest of the greek yogurt, extra black pepper, and buffalo sauce, mix!
To build the crunchwrap, place a large tortilla on a plate. Add the shredded chicken to the center. Top with lettuce, pico, cheese, and jalapeños. Drizzle buffalo ranch on top.
Place the crispy mini tortilla on top, and fold the large tortilla edges up and around to seal.
Heat a pan on medium and place the crunchwrap seam-side down. Cook for 2-3 minutes on each side until golden and crispy. Enjoy!