Buffalo Chicken Crunchwrap is here. It’s flour tortillas filled with a delicious mixture of shredded chicken, hot sauce, and melted butter, topped with celery, cheddar, romaine and blue cheese, wrapped up into crunchwrap, and seared until bottom is golden. To best serve, you can dip it with a warm ranch dressing. My kids and I just fall in love with it and prefer eating it at Friday dinner and weekend meal.
4
servings30
minutes40
minutes1
hour10
minutesThis buffalo chicken crunchwrap is much easier to make and quick to serve than you think. Spend 30 minutes, and it’s ready to serve.
Ingredients
2 c. Cooked shredded chicken
4 large flour tortillas
1 c. shredded white Cheddar
1/2 c. Shredded romaine lettuce
1/2 c. crumbled bue cheese
1/4 c. hot sauce, such as Frank’s
2 tbsp. butter, melted
1 tbsp. finely chopped chives
Kosher salt
Freshly ground black pepper
1 stalk celery, chopped
1 tbsp. vegetable oil
Ranch dressing for dipping, optional
Directions
- Add shredded chicken, hot sauce, and melted butter to a medium bowl, mix to combine. Add chives and season with salt and pepper.
- Lay out flour tortillas, fill each with a quarter each of chicken mixture, celery, cheddar, romaine and blue cheese.
- Tightly fold edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
- Heat vegetable oil in a large skillet over medium heat. Working by one, add crunchwrap, pleated side down. Cook until bottom is golden, about 3 minutes, then flip and cook on other side until golden, about 3 minutes more. Repeat with remaining crunchwraps.
- Slice crunchwraps in half and serve warm with ranch for dipping.
Recipe Video
Notes
- A fun and satisfying recipe for all taco lovers. It’s no longer the original taco, but an elevated one. The taste is bold and spicy, enhanced by the crunchy roll for a delightful experience. I usually make this dish when I want to have something other than a “normal” meal. It’s a way to boost my appetite, and the food is delicious, indeed.
Expert tips:
Warm the tortillas briefly in the microwave before wrapping. Don’t leave it more than 15 seconds.
When adding the filling, make sure to layer the cheese on top so it will help glue the tortilla shut when pan-searing. Pan-sear with the seam side down first. When the cheese melts and the wrap turns golden, flip it to the other side.
Don’t try to add too much filling. This can make the wrapping step trickier and cause the wrap to tear during cooking.
Serving recommendations:
The recipe alone is already flavorful, with about 430 kcal per serving. I normally serve this dish with lighter side dishes like sweet potato fries or lettuce salad. The sweetness of the sweet potatoes can help balance the heat of the buffalo chicken. The veggie salad can help with the same effect.
This dish will be incomplete without ranch or sour cream dip. Make sure to serve them in pairs for the best taste.
For a drink, I recommend cold beer or lemonade for freshness.
FAQs:
Can I use store-bought buffalo chicken?
That is just great, you just need to shred and warm it before assembling with other ingredients.
Can I make this dish vegetarian?
Yes, you can swap the chicken for chickpeas or cauliflower. You can also try fried tofu as an alternative in this recipe.
Can I prep ahead?
Yes, just assemble and keep them in your fridge, cook right before serving to ensure the best texture.
Reviews
- GreenFlower – Was delicious! I made this very quickly using canned shredded chicken, will be making again and a taco version as well.
- OrangePumpkin – This was very good the whole family loved it! Super fast dinner for the busy nights. Added avocado and used feta instead of blue cheese as that’s what was on hand. Made a mayo/hot sauce dip for an extra kick.
- Jersey John – It was very good. I went a little heavier on the cheese but overall an excellent recipe.
- GoldBowtie – So delish!
- CyanCone – Cannot wait to make this soon _
