Ingredients:

  • 2 large Boneless, Skinless Chicken Breasts (about 400g)
  • 1 tbsp Olive Oil
  • ½ tsp Smoked Paprika
  • ¼ tsp Salt
  • Pinch of Black Pepper
  • ½ cup Frank’s RedHot Original Sauce (120 ml)
  • ½ cup Unsalted Butter, cut into cubes (115g)
  • 1 tsp White Vinegar
  • 4 large Flour Tortillas (10-inch / 25 cm)
  • 1 cup Romaine or Iceberg Lettuce, shredded finely
  • ½ cup Carrots, julienned
  • ½ cup Celery, diced thinly
  • ½ cup High-Quality Blue Cheese Dressing or Ranch Dressing

Instructions:

  1. Season and Cook: Preheat oven to 400°F (200°C). Rub chicken breasts with olive oil, paprika, salt, and pepper. Bake for 18–20 minutes, or until the internal temperature reaches 165°F (74°C). (Alternative: Poach chicken in simmering water until cooked through.)
  2. Shred: Remove the cooked chicken and allow it to cool slightly (about 5 minutes). Shred the chicken using two forks or a stand mixer with the paddle attachment. Place the shredded chicken into a large mixing bowl.
  3. Melt Butter: In a small saucepan over medium-low heat, gently melt the unsalted butter until just liquid. Do not let it boil.
  4. Combine Sauce: Remove the butter from the heat. Whisk in the Frank’s RedHot sauce and the white vinegar until the mixture is emulsified and smooth.
  5. Coat Chicken: Pour the warm Buffalo sauce over the shredded chicken. Toss thoroughly until every piece of chicken is evenly coated and glistening red.
  6. Prep Vegetables: Shred the lettuce, julienne the carrots, and dice the celery. Place them together in a separate bowl.
  7. Warm Wraps: Briefly warm the flour tortillas in a dry skillet for 15-20 seconds per side, or microwave them wrapped in a damp paper towel for 30 seconds. This makes them pliable for folding.
  8. Layer the Ingredients: Lay a warmed tortilla flat. Down the center, spread a generous stripe of the Blue Cheese/Ranch dressing. Spoon a quarter of the Buffalo chicken mixture, and top with a handful of the mixed shredded vegetables.
  9. Fold and Wrap: Fold the sides of the tortilla inward first, then tightly roll the wrap from the bottom up, securing the filling. Slice diagonally if serving immediately.