Description
A hearty lunch for those weekdays.
Ingredients
Scale
- 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!