Fatima and I don’t like lunch. We tolerate it rather than celebrate it. I really can’t explain why, but it’s more about having to make a decision about what to eat. However, in this pandemic, we’ve been spicing up lunch and one day, Fatima decided to make us some buffalo chicken wraps.
When we were commuting to work, I’d be in charge of making lunch. Peanut butter and jelly sandwiches with a smoothie and a granola bar. Every day. Routines make my world go round. Blame the fact I’m an earth sign, but that was the easiest to put together. Sometimes we’d do turkey and cheese instead of PB&J!
When I started working for a company that provided lunch, I was in heaven. I no longer had to make that decision of what to eat in the morning. I’d go to work, check out the menu and decide then. But then the pandemic hit and I was on the hook for lunch.
Buffalo Chicken Wraps
The monotonous lunch days were back. However, one day, Fatima whipped up some buffalo chicken wraps. Lunch had been so boring this felt so innovative, haha. This recipe is really simple and make it on Sunday and enjoy wraps all week. Call me Molly Yeh, but you’re about to get basic recipe for buffalo chicken wraps.
Buffalo Chicken Wraps
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Loading...Ingredients
- 1.5lbs chicken tenderloins
- 2 tbsp olive oil
- Romain lettuce, shredded
- 2 celery stalks, sliced thinly or chopped into small pieces
- Pepperjack cheese, cut into mini cubes
- Buffalo sauce
- Ranch dressing (optional)
- Tortillas (we like the spinach wraps)
- Salt and pepper for seasoning
- Optional seasonings: thyme, garlic
- Optional ingredients: Avocado, red onion
Instructions
Preheat a skillet with the olive oil over medium-high heat.
Season chicken with salt and pepper (and other seasonings you like).
Add chicken to the skillet and leave for four minutes. Don't touch them!
While the chicken cooks, shred the lettuce and cut the cheese.
After four minutes, flip the chicken. The backside should be golden brown. Leave the chicken for another two minutes.
After two minutes turn off the heat, and cover for four more minutes.
Move the chicken to a plate and loosely cover with foil to let rest.
Usually, we like the chicken chilled, but take 1-2 cooked tenderloins (depending on size) and cut into small bite-sized pieces.
Add chicken to a small mixing bowl and drizzle buffalo sauce over the pieces. Mix until well coated.
At this point you can one of two things: 1. assemble the wraps and then drizzle ranch over it or 2. add all contents to the bowl and mix ranch over everything. We prefer the latter, so we'll mix it all together before wrapping.
Dump the filling on the wrap and roll it up. Enjoy!
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