Last weekend, my family was talking about how much they love ordering Buffalo Chicken Wraps whenever we go out to eat. I mentioned that they were probably easy to make at home, and before long they were asking when I was going to make them. I put them on the menu this week, and they were an instant hit.
Instead of cooking chicken from scratch, I took a shortcut and used frozen crispy chicken tenders. I happened to find buffalo-style chicken tenders, but plain crispy tenders work just as well. Once they’re tossed in buffalo sauce, they taste like something you’d enjoy at your favorite sports bar.
The combination of crispy chicken, cool ranch, crisp lettuce, juicy tomatoes and melted cheese wrapped in a soft tortilla is hard to beat. It comes together in about the time it takes the chicken tenders to bake, making it perfect for those evenings when everyone seems to be heading in a different direction.
We enjoyed our wraps with air‑fried french fries, but they would be delicious with fresh fruit, pasta salad or even a few crunchy veggies with ranch dip. At our house, they worked great for lunches the next day.
From our kitchen to yours — enjoy!
Makes: 6 wraps
Ingredients
Directions
–Air fry or bake the chicken tenders according to the package directions until hot and crispy.
–While the chicken is baking, whisk together the buffalo wing sauce and melted butter in a large bowl.
–Cut the cooked chicken tenders into bite‑sized pieces and toss them in the buffalo sauce until evenly coated.
–Warm the tortillas for 10–15 seconds in the microwave so they’re easier to roll.
–Spread about 1 T. ranch dressing down the center of each tortilla.
–Divide the buffalo chicken evenly among the tortillas.
–Top with shredded cheddar cheese, lettuce and tomato.
–Fold in the sides and roll tightly into a wrap.
–Serve immediately with extra ranch dressing for dipping
