Spicy Buffalo Chicken Wraps Recipes

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. , In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips., In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.

Steps:

• In a skillet, add about a tablespoon or more of extra virgin olive oil.
• Start to saute onions, for about 3 mins on medium heat.
• Add chicken and dash pepper in skillet. Add a splash of extra virgin olive oil. Continue to saute on med-med/low heat.
• Add some hot sauce to the skillet, mix and cover. Continue to cook until chicken is cooked through and onions are tender.
• Sprinkle tortilla with shredded cheese, leaving about 1/2 inch border.
• oLayer chicken mix, more hot sauce, lettuce and tomatoes. Fold tortilla.
• Spray tortilla with cooking spray and sear in frying pan for 1-2 mins each side.
• Opt>Top with sour cream.
• *Variation* Add cooked mexican rice to tortilla.

Steps:

• Pre season chicken with garlic powder, salt and black pepper to taste.
• Combine 1/3 cup of hot sauce and 1 tbsp of cooking oil in a large plastic storage bag.
• Add the chicken and shake a bit to ensure chicken is evenly coated with marinade.
• Marinade chicken at least 30 minutes.
• Grill chicken until done.
• Slice chicken into strips.
• Place chicken in bowl and add 1/3 cup of hot sauce and dressing and cheese, mix well.
• Place chicken mixture and lettuce down the center of the tortilla.
• Roll tortilla in same fashion as a burrito.
• Cut in half.
• Enjoy!

Steps:

• Heat oil in a nonstick skillet coated with cooking spray and cook chicken for 6 minutes; drain. Add hot sauce and bring to a boil. Reduce heat and simmer, uncovered, for 3-5 minutes or until sauce is thickened and chicken is no longer pink in center (cut to test).
• Place lettuce on warm tortillas and drizzle dressing on top. Place chicken and sauce over lettuce and top with blue cheese. Roll up and serve.

Steps:

• Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.

Steps:

• Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
• Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
• Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
• Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
• Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.

Steps:

• In a large skillet, bring chicken and 1/2 cup buffalo wing sauce to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink. Remove from the heat; cool slightly. Shred chicken with two forks., Place a lettuce leaf on each tortilla; spoon about 1/2 cup chicken mixture down the center. Top with bacon and green pepper. Drizzle with ranch dressing and remaining buffalo wing sauce; roll up.

Steps:

• Heat the margarine and buffalo sauce over medium heat in a medium saucepan.
• Open the can of chicken, drain the water, and dump it into the pan.
• Simmer for about 10 minutes, using a spatula to "shred" the chicken (just mash it a bit and it will shred nicely).
• Add the pepper jack cheese and stir until melted.
• Spoon half of the mixture onto each tortilla/wrap, roll it up, and enjoy!