Buffalo Chicken and Crunchy Lettuce Roll
A quick lunch wrap filled with warm buffalo chicken, crisp romaine, cheddar, and cooling ranch dressing. Celery and green onions add extra crunch and freshness.
- Buffalo
- buffalo chicken
- cheddar
- Chicken Wrap
- lunch
- quick
- sandwich
- wrap
- Cuisine
- American
Shopping options
Check ingredients to include themPackage used · most used first
Green onions · 2 Tablespoon
Green Onion Bulb
100%
Details
Fully cooked chicken breast strips · 12 Ounce
PERDUE® SHORTCUTS® NAE Fully Cooked Original Carved Chicken Breast Strips
75%
Details
Store-bought lard-free flour tortillas · 4 Count
Mission Super Soft Flour Tortillas, Burrito Size, 8 Count
50%
Details
Romaine lettuce · 2 Cup
Romaine Lettuce
33%
Details
Ranch dressing · 0.33 Cup
Hidden Valley Original Ranch Salad Dressing
33%
Details
Shredded cheddar cheese · 0.5 Cup
Kroger® Mild Cheddar Shredded Cheese
25%
Details
Celery · 0.5 Cup
Fresh Cut In Store Diced Celery
18%
Details
Buffalo wing sauce · 0.25 Cup
Sweet Baby Ray's® Buffalo Wing Sauce
13%
Details
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- chicken breast strips-12 ounces
- Romaine lettuce-2 cups
- Celery-1/2 cup
- cheddar cheese-1/2 cup
- Ranch dressing-1/3 cup
- Buffalo wing sauce-1/4 cup
- Green onions-2 tablespoons
- Store-bought lard-free flour tortillas-4 tortillas
Rinse and thoroughly dry the romaine, then slice enough to measure 2 cups. Finely dice the celery and thinly slice the green onions. Toss the romaine, celery, and green onions together in the mixing bowl.
Wash the romaine, celery, and green onions under cool running water and dry them before cutting.
Heat the dry skillet over medium heat. Warm each tortilla for 15 to 20 seconds per side, until soft and pliable. Stack the tortillas and cover them with a clean kitchen towel.
Reduce the heat to medium-low. Add the cooked chicken strips and buffalo sauce to the skillet. Stir frequently for 3 to 5 minutes, until the chicken is evenly coated, steaming, and heated to 165°F.
Reheat the chicken to an internal temperature of 165°F, checking the thickest pieces with an instant-read thermometer.
Place the tortillas on a clean work surface. Divide the buffalo chicken evenly among them, arranging it just below the center of each tortilla.
Top each portion with one-fourth of the shredded cheddar and one-fourth of the romaine mixture. Drizzle each with 4 teaspoons ranch dressing.
Fold the left and right sides of each tortilla over the filling. Fold up the bottom edge, then roll tightly to enclose the filling. Serve immediately.
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