Buffalo Chicken Wrap
This wrap is just as easy to customize as it is to make. Feel free to adjust the spices to add more or less heat, swap out the slaw for lettuce, the blue cheese sauce with ranch dressing, use cauliflower or tofu instead of meat, or try Greek yogurt in place of mayonnaise.
Ingredients
- 1/2 c. crumbled blue cheese
- 1/2 c. mayonnaise
- 1 tbsp. red wine vinegar
- Kosher salt
- Freshly ground black pepper
- 1/2 c. shredded carrots
- 1/2 c. shredded green cabbage
- 1/2 c. hot sauce (such as Frank's RedHot Original)
- 1 tsp. cayenne pepper
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1 tsp. paprika
- 2 tbsp. plus 1 tsp. extra-virgin olive oil, divided
- 1 lb. boneless skinless chicken breasts, sliced lengthwise into 1"-thick strips
- 4 large flour tortillas, warmed
Instructions
Step 1
In a small bowl, whisk blue cheese, mayonnaise, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Add carrots and cabbage and toss to coat. Cover and refrigerate until ready to use.
Step 2
In a medium bowl, whisk hot sauce, cayenne, garlic powder, cumin, paprika, 2 tablespoons oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Reserve 1/4 cup sauce; cover and refrigerate until ready to use.
Step 3
Add chicken to bowl with remaining hot sauce mixture; toss to coat. Cover and refrigerate at least 30 minutes or up to 24 hours.
Step 4
In a large skillet over medium-high heat, heat remaining 1 teaspoon oil. Remove chicken from marinade, add to skillet, and cook until cooked through and no longer pink, 4 to 5 minutes. Discard marinade.
Step 5
Divide blue cheese slaw, chicken, and reserved hot sauce between tortillas. Tightly roll up and serve.
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