Ingredients
Scale
- 4 large flour tortillas (burrito size)
- 4 small flour tortillas or 4 tostada shells
- 2 cups cooked chicken, shredded
- 1/2 cup buffalo wing sauce
- 1/4 cup ranch or blue cheese dressing
- 1 cup shredded Mexican blend cheese or Monterey Jack
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 2 tablespoons butter or vegetable oil for frying
Instructions
- In a medium-sized bowl, combine the shredded cooked chicken and the buffalo sauce. Stir well until every piece of chicken is thoroughly coated in the spicy sauce. If you like extra heat, feel free to add a splash more of the sauce here.
- Lay one large flour tortilla on a flat surface. Place about 1/2 cup of the buffalo chicken mixture directly in the center of the tortilla. Drizzle a tablespoon of ranch or blue cheese dressing over the chicken, then sprinkle a generous handful of shredded cheese on top.
- Place one tostada shell (or a smaller tortilla) directly on top of the cheese and chicken layer. On top of the tostada shell, spread a layer of shredded lettuce and diced tomatoes. This creates the distinct “crunch” and fresh center that makes this wrap famous.
- Carefully fold the edges of the large tortilla toward the center, over the lettuce and tomatoes. Work your way around in a circle, creating pleats. The tortilla should tightly enclose the filling. If it doesn’t quite reach the middle, you can place a small piece of a tortilla in the center before folding.
- Heat a skillet over medium heat with a little butter or oil. Place the wrap seam-side down in the hot pan. Cook for 2-3 minutes until golden brown and sealed. Flip carefully and cook the other side for another 2 minutes until crispy. Repeat with the remaining wraps.
- Cook Time: 25 minutes
- Diet: None