Buffalo Chicken Wraps

You can’t get mad about the game day food, right? It’s so that time.

These look laborious, but truly, they’re just odds and ends of whatever you have in the fridge that will make up these wraps. (I almost called them wrappy-poos but I remember I like having human friends.)

I cannot get enough of buffalo chicken wraps. Always and forever. It might come as a shock to you, but it’s one of those food items that if it’s on a restaurant menu, it’s in my face. Hand it over. I’ll take it all.

I know I’m posh and suave and chic and ultra refined (wait why are you looking at me like that?) but really, one of my faves. (not favs.)

Let us peepeth.

Chicken thighs. Just trust it. Get the excess fat cut off with some scissors and we’ll season her good. Paprika + garlic and onion powders + pinch of cayenne + salt. Magic waiting to happen.

And really, the rest is all the crunch. All the texture. Have some buffalo sauce and homemade ranch on the side and you’re golden.

And listen, only use what you love. If you have hate cabbage, don’t curse at me. Just leave it out. See how simple that was?

If you prefer matchstick carrots, get on in that. I shaved them to give my life a little purpose.

Don’t have cheddar? Use whatever’s lingering in your cheese drawer, bruh.

Say hello to our main event.

Good and seared and seared and good.

Then we build! I did toast the tortillas over my stove flame for some billow action, but if you need to microwave them to soften OR press the wraps in a clean pan for toastiness, you fly.

I meaaaan. All the crunch, the heat, the tender chicken, the tang. It’s too much.

Yet not enough.

Game day!! Get on in that.

Buffalo Chicken Wraps

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Ingredients

• 1 Tbs. Paprika
• 1 Tbs. Garlic powder
• 1 Tbs. Onion powder
• Pinch of cayenne
• 1 tsp coarse salt
• 3-4 Tbs. Extra-virgin olive oil
• 1.25 pound chicken thighs (excess fat trimmed)
• 1 cup thinly shaved carrots
• 1 cup thinly sliced romaine
• 1/2 cup thinly sliced red onion
• 1 cup thinly sliced purple cabbage
• 2 cups shredded cheddar cheese
• 4 large flour tortillas, lightly toasted over an open flame
• Buffalo sauce (about a cup)
• Ranch dressing for serving

Instructions

1. In a small mixing bowl, combine the paprika, garlic powder, onion powder, sat and a pinch of cayenne. Whisk until smooth. Add the chicken thighs and gently toss to coat. Cover and marinate this as long as you want. An hour to overnight is fine.
2. Preheat a wide skillet over medium high and arrange the chicken in a single layer. Sear for six minutes, then flip and sear another six minutes. Flip one more time and cook two more minutes. Using tongs, transfer the chicken to a cutting board to rest a few minutes. Then cut into thin slices.
3. Place a toasted tortilla on a cutting board. Spoon a Tbs or so of the buffalo sauce down in the center. Then top with the sliced chicken, shredded cheese, sliced cabbage, sliced carrots, lettuce, onion, a drizzle of the buffalo sauce and your favorite ranch to finish.
4. Tuck in the sides and roll into a burrito. (If you need to place in a clean hot skillet to warm again, go for it. Not necessary though.) Slice down the middle and you’re set.
5. Serve with buffalo ranch dressing! (Just a mix of the two.)
6. Serves four.

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https://bevcooks.com/2024/01/buffalo-chicken-wraps-2/

They’re an obvious must.