Why Make This Recipe
Buffalo Chicken Crunch Wraps are a delicious and fun way to enjoy your favorite buffalo chicken flavors. They are easy to make and perfect for a quick dinner, lunch, or snack. The combination of crispy tostadas, shredded cheese, and spicy buffalo chicken wrapped in a tortilla makes each bite a tasty delight. Plus, you can customize them with your favorite toppings, making them a hit for everyone!
How to Make Buffalo Chicken Crunch Wraps
Ingredients:
- 1 lb chicken breast
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tbsp ranch seasoning
- Sweet Baby Rays Mild Buffalo Sauce
- 4 Extra Large burrito size tortillas
- 4 Tostadas
- Shredded mozzarella cheese
- Ranch dressing
- Shredded lettuce
- Diced tomatoes
Directions:
- Cut chicken into cubes and season with olive oil, salt, pepper, paprika, and ranch seasoning. Stir well.
- Cook chicken until it reaches an internal temperature of 165 degrees Fahrenheit. Toss with enough buffalo sauce to coat the chicken.
- Lay out a large burrito size tortilla. Add shredded cheese and buffalo chicken. Put a tostada on top and add ranch dressing, shredded lettuce, and diced tomatoes.
- Fold the sides of the tortilla up and place it in a skillet or on a griddle seam side down. Cook on medium heat until both sides are golden brown.
- Repeat the steps to make all four crunch wraps.
- Enjoy!
How to Serve Buffalo Chicken Crunch Wraps
Serve your Buffalo Chicken Crunch Wraps with extra ranch dressing on the side for dipping. You can also pair them with fresh veggies or potato chips for a complete meal. They are perfect for parties, game days, or family dinners!
How to Store Buffalo Chicken Crunch Wraps
If you have any leftovers, let the crunch wraps cool down, then store them in an airtight container in the fridge. They can last for up to 2-3 days. To reheat, place them in a skillet over medium heat until warm, or pop them into the microwave for a quick snack.
Tips to Make Buffalo Chicken Crunch Wraps
- Make sure the chicken is cooked through, reaching an internal temperature of 165°F for safety.
- Feel free to adjust the amount of buffalo sauce to your taste—add more for extra heat!
- Experiment with different toppings like avocado, jalapeños, or diced onions to make it your own.
Variation
You can easily substitute the chicken with other proteins like shredded beef, turkey, or even beans for a vegetarian option. The same steps apply for these variations, making it a versatile recipe.
FAQs
Can I make this recipe in advance?
Yes, you can prepare all the ingredients ahead of time and store them separately. When ready to eat, assemble and cook the crunch wraps.
Can I freeze the crunch wraps?
Yes, you can freeze them before cooking. Wrap each crunch wrap in foil and store them in a freezer-safe bag. When you’re ready to eat, simply cook them from frozen, adding a few extra minutes to the cooking time.
What can I serve with Buffalo Chicken Crunch Wraps?
They pair well with sides like a simple salad, carrot sticks, or even your favorite chips. Some people love having celery sticks and extra ranch dressing on the side!
Enjoy your tasty Buffalo Chicken Crunch Wraps!
Buffalo Chicken Crunch Wraps
Ingredients
Chicken Preparation
- 1 lb chicken breast Cut into cubes
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp paprika
- 1 tbsp ranch seasoning
- Sweet Baby Rays Mild Buffalo Sauce Use enough to coat the chicken
Wrap Assembly
- 4 pieces Extra Large burrito size tortillas
- 4 pieces Tostadas
- Shredded mozzarella cheese For filling
- Ranch dressing For topping
- Shredded lettuce For topping
- Diced tomatoes For topping
Instructions
Preparation
- Cut chicken into cubes and season with olive oil, salt, pepper, paprika, and ranch seasoning. Stir well.
- Cook chicken until it reaches an internal temperature of 165 degrees Fahrenheit. Toss with enough buffalo sauce to coat the chicken.
Wrap Assembly
- Lay out a large burrito size tortilla. Add shredded cheese and buffalo chicken.
- Put a tostada on top and add ranch dressing, shredded lettuce, and diced tomatoes.
- Fold the sides of the tortilla up and place it in a skillet or on a griddle seam side down.
- Cook on medium heat until both sides are golden brown.
- Repeat the steps to make all four crunch wraps.