5 from 10 votes
Buffalo Chicken Crunch Wrap
The Buffalo Chicken Crunch Wrap layers shredded buffalo chicken mixed with diced celery, carrot, red onion, and feta cheese inside a burrito wrap along with ranch dressing and crunchy tortilla chips. The combination delivers a mix of creamy, spicy, and crunchy textures. Grilling the wrapped package in butter pan-fries the exterior for a golden finish and secures the filling inside.
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings:
2
Calories:
781 kcal
Course:
Lunch, Dinner
Cuisine:
American, Mexican, Tex-Mex
Ingredients
- 4 burrito wrap I used Joseph's Wraps linked in post above
- 1 ¼ cup chicken shredded
- ½ cup feta cheese fat free
- ½ cup celery diced
- ½ cup carrot diced
- ½ cup buffalo sauce more or less depending on desired spice level, 2 tablespoons
- ¼ cup red onion diced
- ¼ cup ranch dressing divided, light
- 10 tortilla chips
- 2 tbsp butter divided
Instructions
- Prepare the buffalo chicken mixture first. In a mixing bowl, combine cooked and shredded chicken, diced celery, diced carrots, and red onion.
- Sprinkle in feta cheese and then pour buffalo sauce into the bowl. Toss until everything is covered in buffalo sauce
- Now it's time to assemble the wraps. Place one wrap on a flat surface. Layer 2 tablespoons of ranch in a circle in the middle of the wrap. Add ¼-½ of the buffalo chicken mixture to the center. Then add 5-6 tortilla chips in a circular rotation (see pictures above for example).
- Fold the remaining sides of the wrap around the filling. The wrap will not be closed completely and it will be shaped like a hexagon.
- Then, place the unused wrap on top where the filling is still visible. Quickly flip your crunch wrap over, so the folds of the first tortilla are now face down.
- Then, wrap the new tortilla around the one filled. Your crunch wrap should now be completely enclosed.
- Heat a skillet to medium heat and put a ½ tablespoon of butter onto it. Grill your Buffalo Chicken Crunch Wrap on each side, starting with the open folds face down to seal your wrap. Cook for 4-5 minutes per side or until golden brown. Prior to flipping the crunch wrap, add the other ½ tablespoon of butter. Butter is the key to a golden crisp on each side. Repeat the above steps for your second crunch wrap as well.
- Once grilled, cut in half and enjoy! Dunk into ranch, more buffalo sauce, or your other favorite dipping sauce.
Cup of Yum
Notes
- Use a vegetable chopper to dice celery, carrots, and onions evenly and quickly for consistent texture.
- Adjust the amount of buffalo chicken filling according to tortilla size to avoid overfilling and ensure the wrap stays closed.
Nutrition Information
Serving
1 wrap
Calories
781kcal
(39%)
Carbohydrates
73g
(24%)
Protein
42g
(84%)
Fat
34g
(52%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
6g
(30%)
Cholesterol
122mg
(41%)
Sodium
3614mg
(151%)
Potassium
594mg
(13%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 781
% Daily Value*
| Serving | 1 wrap | |
| Calories | 781kcal | 39% |
| Carbohydrates | 73g | 24% |
| Protein | 42g | 84% |
| Fat | 34g | 52% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 122mg | 41% |
| Sodium | 3614mg | 151% |
| Potassium | 594mg | 13% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.