Ingredients
Scale
- 1 1/2 pounds boneless, skinless chicken breast (or two rotisserie chicken breasts)
- 1/3 cup melted butter or olive oil
- 1 cup hot sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- pinch of salt
- 4 large tortillas (I used spinach wraps.)
- 1/2 cup Ranch or blue cheese dressing
- 1 cup finely shredded cabbage or chopped lettuce
- 1/2 cup coarsely shredded carrots
- 1/2 cup shredded cheddar cheese
Instructions
- In a medium bowl, whisk together melted butter (or olive oil), hot sauce, onion and garlic powder, and salt. Remove half the hot sauce and set aside to use later for drizzling and dipping.
- For raw chicken: cut the chicken breasts lengthways into strips. Place in a medium bowl, add half the hot sauce, and toss to coat. Allow to marinate for at least 5 minutes. (You can put it in the fridge for up to 24 hours for more flavor.)
- For rotisserie or leftover chicken: Pull or shred the rotisserie chicken breast, place it in a medium bowl with half the hot sauce, and toss to coat.
- Meanwhile, heat a skillet over medium-high heat and add a little oil or spray with cooking spray.
- For raw chicken: Use tongs to arrange the sliced chicken breasts in your hot skillet, with a little bit of the marinade. Cook for approximately 5 minutes, flipping halfway, until chicken is cooked through. Remove the chicken from the pan to cool, discard leftover sauce from the pan.
- For cooked rotisserie or leftover chicken: Use tongs to arrange the shredded chicken in your hot skillet with a little bit of the marinade. Cook for approximately 2 minutes, until the chicken and sauce are hot. (You can also reheat the chicken in the microwave until hot). Remove the chicken from the pan to cool, discarding the leftover sauce.
- Place your flour tortillas on a large plate and quickly warm them in the microwave for about 20 seconds. You can also warm them in the over at 350 degrees for about 2-3 minutes. Place each tortilla on a plate, and spread dressing evenly over the surface, leaving about an inch around the edges. Sprinkle cabbage, carrots, and cheese over the dressing. Add any other vegetables or ingredients you may want.
- Arrange cooked chicken pieces down the center of each tortilla. (This way, when you roll it, the chicken will be in the center and surrounded by all the veggies making every bite a perfect bite.) At this point, you can drizzle a little of the extra buffalo sauce on top if you like. Then fold in the two sides and roll up your wrap like a burrito.
- Enjoy as is or with a side of ranch, blue cheese, or buffalo sauce for dipping.
Notes
If you want more heat, add cayenne to taste to the chicken marinade!
- Prep Time: 8
- Cook Time: 7