Ingredients:

  • 280g cooked chicken breast, shredded
  • 1/4 cup cayenne pepper hot sauce
  • 14g unsalted butter, melted
  • 1/4 tsp garlic powder
  • 2 large flour tortillas (10-inch)
  • 50g Romaine lettuce, chopped
  • 30g celery, finely diced
  • 30g red onion, diced
  • 30g blue cheese, crumbled
  • 30ml creamy Ranch dressing

Instructions:

  1. Whisk the sauce. Combine the 1/4 cup hot sauce, 14g melted butter, and 1/4 tsp garlic powder in a bowl until the liquid is velvety and orange.
  2. Coat the protein. Toss the 280g shredded chicken into the sauce until every fiber is saturated.
  3. Prep the greens. Toss the 50g lettuce, 30g celery, and 30g onion together in a separate small bowl.
  4. Softens the tortillas. Microwave the flour tortillas for 10 seconds until they feel limp and warm.
  5. Layer the base. Spread 15ml of ranch in the center of each tortilla, followed by half of the veggie mix.
  6. Add the buffalo chicken. Place 140g of the sauced chicken on top of the greens.
  7. Sprinkle the cheese. Distribute 15g of blue cheese over the chicken until evenly dotted with white crumbles.
  8. Execute the fold. Tuck the sides in, then roll tightly from the bottom until you have a compact cylinder.
  9. Sear the seam. Place the wrap seam side down in a hot, dry pan for 2 minutes until the bottom is golden and sealed.
  10. Finish the exterior. Flip and toast the other side for 1 minute until the tortilla smells toasted and nutty.