Buffalo Chicken Crunch Wrap

Ingredients

• 1 lb boneless chicken breast
• salt (to taste)
• 1 tsp paprika powder
• 1 tsp red chili powder
• 1 tbsp garlic powder
• 1 tsp black pepper
• 2 tbsp oil (Plus more for cooking)
• 1 tbsp mayonnaise (For the chicken mixture)
• 2 tbsp sour cream (For the chicken mixture)
• 3 tbsp red hot sauce (Adjust to taste)
• 1 cup lettuce (Chopped)
• 0.5 cup red onion (Diced)
• 0.5 cup tomatoes (Chopped)
• 3 tbsp homemade ranch (For the lettuce-tomato salad)
• 2 tbsp mayonnaise (For the ranch)
• 2 tbsp sour cream (For the ranch)
• 4 tbsp buttermilk (For the ranch)
• salt (For the ranch; to taste)
• 1 tbsp garlic powder (For the ranch)
• 1 tsp black pepper (For the ranch)
• 1 tsp dried dill (For the ranch)
• 1 tsp dried parsley (For the ranch)
• 3 large tortilla wraps (For assembly)
• 3 small tortilla wraps (For assembly)
• tortilla chips (For assembly; amount not specified)
• 1 cup Mozzarella cheese (For assembly)
• 3 Cheddar cheese slices (For assembly)

Steps

1. 1

   Place the chicken breast in a bowl. Season it with salt, black pepper, paprika powder, red chili powder, garlic powder, and 2 tablespoons oil, coating the chicken evenly.

2. 2

   Heat additional oil in a pan. Add the seasoned chicken and cook for 5–6 minutes on each side, until fully cooked through.

3. 3

   Shred the cooked chicken. Add the sour cream, mayonnaise, and red hot sauce, then mix thoroughly. Set the buffalo chicken mixture aside.

4. 4

   Make the ranch by combining mayonnaise, sour cream, buttermilk, salt, black pepper, garlic powder, dried dill, and dried parsley in a bowl. Mix well.

5. 5

   In a separate bowl, combine the chopped lettuce, chopped tomatoes, and diced red onion. Add 3–4 tablespoons of ranch and mix until the vegetables are evenly coated.

6. 6

   Place one large tortilla wrap on a flat surface. Add the chicken mixture, followed by the mozzarella and cheddar cheese.

7. 7

   Add tortilla chips and the lettuce-tomato salad over the filling.

8. 8

   Place one small tortilla wrap centered on top of the filling.

9. 9

   Fold the edges of the large tortilla toward the center, creating 3–4 pleats on each side.

10. 10

    Carefully invert the Crunchwrap so the pleats are on the bottom, securing the filling in place.

11. 11

    Cook the Crunchwrap seam-side down for 3 minutes, adding some oil to the pan so it becomes crispy, until golden.

12. 12

    Flip the Crunchwrap and cook the other side for an additional 3 minutes, until golden and crisp.

Notes

The source does not specify the amount of tortilla chips or the exact cooking temperature. It also says to add oil for cooking without specifying an additional quantity. Repeat the assembly and cooking process for the remaining wraps.

Nutrition per serving

• main
• wrap
• chicken
• buffalo
• crispy
• pan-fried
• American
• spicy