Dinner and a Movie: Buffalo Chicken Wrap
U of I student chef, Jenny Gulas, gives us a buffalo
chicken wrap recipe with a lot of flavor.
Updated: January 30, 2013
Ingredients
4 Flour Tortilla - 12 inch
6 oz Breaded chicken breasts/fingers
4 oz Franks Hot Sauce
4 oz Tomatoes, Fresh diced
8 oz Iceberg lettuce, shredded
4 oz Monterrey jack cheese
4 oz Ranch dressing
Directions
Dice tomatoes and shred lettuce. Set asid.
Fry chicken until 165 degrees.
Lay out tortilla.
Cut chicken into one inch strips and place on tortilla.
Top with two ounces of lettuce, one ounce of tomato, and ounce of cheese.
Drizzle one ounce of ranch dressing and one ounce of hot sauce on top.
Roll up wrap and cut in half to serve.
4 Flour Tortilla - 12 inch
6 oz Breaded chicken breasts/fingers
4 oz Franks Hot Sauce
4 oz Tomatoes, Fresh diced
8 oz Iceberg lettuce, shredded
4 oz Monterrey jack cheese
4 oz Ranch dressing
Directions
Dice tomatoes and shred lettuce. Set asid.
Fry chicken until 165 degrees.
Lay out tortilla.
Cut chicken into one inch strips and place on tortilla.
Top with two ounces of lettuce, one ounce of tomato, and ounce of cheese.
Drizzle one ounce of ranch dressing and one ounce of hot sauce on top.
Roll up wrap and cut in half to serve.
