Buffalo Chicken Wraps

As promised, I am returning today with an awesome recipe I got off of Iowa Girl Eats, but have adapted it to become a "make-ahead" meal for the week. I was craving hot wings, but I am not one for trying to suck all the carnage off of the bones just so I can taste the sweet, hot tang of wing sauce. Plus, I wanted to make a healthier alternative. I also made these on Superbowl Sunday for a satisfying lunch, but then made several more wraps to take to work for lunch throughout the week.

I started with the following ingredients: 

4 boneless Chicken breasts

1 packet of dry Ranch dressing mix 

1 16 oz. bottle of hot wing sauce

1 package of tortillas or wraps.

One small bag of shredded lettuce

One small bag of shredded carrots

1 onion

4 stalks of chopped celery

Bleu cheese or shredded cheddar cheese

*Ranch dressing optional 

I started by placing the chicken and the bottle of hot sauce in the slow cooker.  Sprinkle the Ranch seasoning mix over the chicken. You can place it on low for 6 hours.  I was anxious so I placed it on high for about 3-4 hours and it worked fine.  Shred the chicken as it gets more tender.  

Believe it or not, there is a whole bottle of wing sauce in the slow cooker above.  It was the perfect amount of kick when mixed with four chicken breasts.  

Next, I chopped up my lettuce, carrots, onion and celery and mixed together well. 

I then spread a bit of the meat mixture onto the edge of a tortilla.  Rather than a regular old tortilla, I used Mission 10"cheddar jalapeno wraps because they are easier to "fold".  (I also have serious issues with store-bought tortillas.  Once you have bought fresh, homemade tortillas, nothing else quite tastes the same!)  These worked perfectly because it added a bit more flavor and really complimented the wrap. I then sprinkled some of the veggie mixture on top of the chicken.  Lastly, I strategically placed some bleu cheese on top. If you do not care for bleu cheese, you could easily opt for shredded cheddar. If you choose, you can add a dab of Ranch dressing to the wrap as well, although I would only do this if you plan to eat it right away.  If you are preparing make-ahead, it might become too soggy. 

Then roll it up! I cut each wrap in half to make smaller portions. 

Next, I placed the wrap on a piece of aluminum foil and then I wrapped it. 

I used all of the tortillas I had and then was left with several small Buffalo Chicken Wraps that we both took to lunch almost everyday. The didn't get too soggy and they were delicious!  

We definitely had leftover fixins' of the Chicken mixture and veggies so for a couple of nights, we actually enjoyed Buffalo Chicken tacos placed in small corn tortillas with the veggies and cheese placed on top.  These were even better!