I don’t think I need to re-iterate my love for buffalo chicken, but just in case, I love it! And this recipe is so quick and easy to make, there is no excuse not to enjoy it yourself!
On Sunday I used the pressure cooker to cook 3 chicken breasts, I then shredded the chicken and placed it in a plastic storage container in the fridge. By doing this I was able to make the wrap for lunch in 5 minutes and enjoy all its buffalo amazingness!
Ingredients (serves 1)
- 1 large flour tortilla
- 2 tbsp blue cheese dressing
- 1/4 cup spinach
- 1 cup chicken breast (cooked and shredded)
- 2 tbsp buffalo sauce
- 1/4 cup carrots (shredded)
- 1/4 red onion (thinly sliced)
- 1 tbsp blue cheese crumbles
Start by pouring the blue cheese dressing in the center of a tortilla.
Next, add the spinach on top of the blue cheese dressing.
Now mix the shredded chicken with the buffalo sauce.
Add the buffalo chicken to the wrap.
Next, top with the sliced onions, shredded carrot and blue cheese crumbles.
Now you’re ready to wrap! Begin by folding in the sides.
Then wrap the tortilla tightly around the filling, slice in half and dig in!
Writing this post makes me want another one right now! Good thing I have that extra chicken in the fridge 😉
You could even slice the wrap into quarters and serve them as appetizers at a party!
Or make a couple of wraps at the beginning of the week, toss them in the fridge and have a delicious lunch awaiting you during the week!
♣ Vegetarian Option: Substitute “veggie crumbles” for the shredded chicken.
♦ Gluten Free Option: Use gluten-free corn tortillas instead of flour.