BUFFALO CHICKEN WRAPS (Adapted from weary chef)

1 1/2 pounds boneless, skinless chicken breasts, cut up into 1″ pieces
2 TBSP extra virgin olive oil
2 TBSP Frank’s Buffalo hot sauce
1/2 tsp paprika
1/2 tsp garlic powder
3/4 tsp kosher salt
4 large spinach or flour tortillas
1/3 cup Ranch or blue cheese dressing
1 cup finely shredded cabbage or salad greens
1/2 cup coarsely shredded carrots, optional
Shredded cheddar cheese (as much as you want to sprinkle in your wrap!)
In a medium bowl, whisk together olive oil, hot sauce, paprika, garlic powder, and salt.
Add chicken, and toss to coat. Allow to marinate for at least 5 minutes or up to 24 hours.
Once the chicken has marinated, heat a skillet over high heat and spray with cooking spray.
Place each tortilla on a plate, and spread ranch or blue cheese dressing evenly over the surface, leaving about an inch around the edges.
Sprinkle cabbage or lettuce, carrots (if using), and cheese over the dressing.
Use tongs to arrange chicken pieces in the hot skillet, and toss out the marinade. Cook approximately 5 minutes per side, until chicken is cooked through. Chop chicken into smaller pieces if needed. Arrange cooked chicken pieces down the center of each tortilla.
 Top with additional Buffalo Wing Sauce, if desired.
 Wrap tightly, cut in half, and serve.

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