Although I’m not a hot wing person, I like “Buffalo” flavored things. So, when I saw these Buffalo Chicken Wraps from the lovely and hilarious Bev Weidner, I about fell out of my chair. Not only are there Buffalo-flavored chicken tenders (much easier to eat than wings) in these wraps, but some of my favorite things: fresh tomatoes, hard-boiled eggs, BACON, and an easy ranch dressing-blue cheese mix.
These came together quickly for a great weekend lunch!
First, get the chicken spicy and happy. You’ll need a pound or so of chicken tenders, but I just sliced up a really large chicken breast. You’ll also need a little butter, salt, cayenne pepper, black pepper, and wing sauce. Bev recommends Frank’s, and because I know almost nothing about wing sauce, I decided to trust her.
Melt the butter and add the salt, pepper, cayenne, and wing sauce. Give it a good whisk.
Throw the chicken tenders in the bowl and mix it well. Use your hands. You know you want to.
Let the chicken marinate for however long you want. I let it sit about an hour in the refrigerator. After that you’ll want to grill or broil it. We don’t have an outdoor grill, and because we just moved into a house with an electric stove top, I haven’t decided that using my stove top cast-iron grill pan is a good idea. So I cooked them on my preheated grill pan in the oven. Because I like to complicate things. You can also broil them for a few minutes if grilling isn’t an option.
While the chicken is doing its thing, prepare the other wrap ingredients. Chop the tomatoes, grate the cheese, cook the bacon, hard-boil and chop the eggs, and blend the blue cheese with the ranch dressing. (If you have blue cheese dressing, just use that.)
After the chicken has cooked and rested, chop it up into bite-sized pieces and assemble your cast. I decided to use fresh baby spinach instead of romaine. Any type of salad green would work here. You’ll also need some tortillas. (And if you check out the previous post, you can even make your own flour tortillas!)
Start assembling your wraps. I put some chicken on the bottom, followed by the cheese (so it would melt a little), then layered the rest of the ingredients. Don’t skimp on the bacon. Or the dressing. At this point I wasn’t sure how spicy these would be, so I didn’t add anymore wing sauce. In my … ahem … second wrap I decided I could handle a drizzle of sauce. Best decision I made all day.
Here we have the classic “too much filling in a too-small tortilla” syndrome. Bev used the burrito-sized jalapeno cheddar wraps. You should listen to her. Or buy some toothpicks.
I’d pay rent to live inside this wrap.
Combine the butter, cayenne pepper, black pepper, salt and 1/4 cup of the hot pepper sauce in a bowl. Whisk to combine. Add the chicken and toss to coat. Cover the bowl and marinate the chicken in the refrigerator for however long you want to. An hour or more.
Heat an indoor grill (or outdoor, whatevs) over medium-high and coat the grates with cooking spray. Add the chicken tenders and grill until cooked through with nice grill marks on both sides, about 8 minutes total. Remove chicken from the grill and roughly chop it.
In a small bowl, whisk the ranch dressing with 1/4 cup of the blue cheese crumbles. Or buy blue cheese dressing.
Heat up the tortillas in the oven or microwave and start crafting your wraps. Layer some chicken in the center of a tortilla, followed by bacon, eggs, romaine, tomatoes, blue cheese crumbles, cheddar, the dressing and a few more good glugs of hot pepper sauce. With your fingers, mix up the filling so the dressing evenly coats all of the ingredients.
Roll up the burrito and tuck in the corners. You can throw it back on the grill if you want, or if you’re a ravenous freak, go ahead and slice it in half and demolish.
- 1 Tablespoon Butter, Melted
- 1 pinch Cayenne Pepper
- 1 pinch Freshly Ground Pepper
- 1 pinch Coarse Salt
- ½ cups Hot Pepper Sauce, Divided (I Used Frank's)
- 1 pound Chicken Tenders
- ¼ cups Ranch Dressing
- ½ cups Crumbled Blue Cheese, Divided
- 4 whole Large Jalapeno Cheddar Tortillas
- 4 slices Bacon, Cooked And Coarsely Chopped
- 2 whole Eggs, Hardboiled And Roughly Chopped
- 2 cups Shredded Romaine Lettuce
- 1 cup Shredded Cheddar Cheese
- 1 whole Roma Tomato, Diced
Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!