Buffalo Chicken Wrap

There’s nothing complicated about this recipe. This is another old standby when Ryan is out of town. This reminds me of Buffalo Wild Wings and college…and beer…Ha. Anyway, as a wing sauce fanatic I’ll add it to nearly anything. For example, when I had my wisdom teeth pulled – I ate was four-cheese mashed potatoes (instant, of course) with wing sauce. Gross sounding, yes. But tasty, yesser.

Chicken Wraps a la Buffalo Style

  • 1 boneless, chicken breast
  • 2 flour tortillas
  • lettuce, shredded
  • tomato
  • cheddar cheese, shredded
  • Wing sauce of choice

In a pan, add enough water to cover 1/2 the chicken breast. Turn the heat to medium-high and essentially boil your chicken. After a few minutes and one turn, remove the chicken to a cutting board and cut into chunks. The chicken won’t be done yet.

Empty the water from the pan and return the chicken to the pan. Finish cooking the chicken until no longer pink.

Microwave your tortilla shells for 10 seconds so they are soft. Then layer the ingredients, roll and serve!

It’s an easy recipe, but it is good. Add a side of steamed veggies for a complete meal or just serve this as a lunch portion.

Enjoy!

B.

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