American · Lunch
Buffalo Chicken Ranch Wrap
Grilled chicken breast seasoned with smoked paprika and garlic, tossed in buttery hot sauce, wrapped in a flour tortilla with lettuce, tomato, cheddar cheese, and ranch dressing. The wrap is toasted to seal, creating a warm handheld meal balancing tangy cayenne heat with cool, creamy dressing and fresh vegetables.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
543Calories
54.7gProtein
26.7gFat
19.6gCarbs
3.6gSugar
2gFiber
2331mgSodium
189mgChol
12.1gSat Fat
620mgPotassium
280mgCalcium
1.4mgIron
0.9mcgVitamin B12
8.2mgVitamin C
protein-rich
low-carb
sweet-heat
hidden-gems
thirty-min-meals
Instructions
1
Prep
Pat the chicken breast dry and season both sides with smoked paprika, garlic powder, salt, and black pepper until evenly coated.
2
Grill
Cook the chicken on a grill pan over medium-high heat 5 to 6 minutes per side until charred and juices run clear.
3
Rest
Let the cooked chicken rest 2 to 3 minutes, then slice into strips.
4
Toss
Warm the butter and hot sauce in a small pan over low heat 1 minute until glossy, then turn the sliced chicken through until fully coated.
5
Build
Lay the tortilla flat, layer the lettuce, tomato, shredded cheddar, and saucy chicken down the centre, drizzle ranch dressing, then fold the sides and roll tightly.
6
Plate
Set the wrap seam-side down in a dry pan over medium heat 2 minutes until golden, then cut in half diagonally and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g chicken breast
- 6 tbsp6 tbsp hot sauce
- 2 tbsp2 tbsp butter
- 22 large (140g) flour tortilla
- 2 oz56g shredded cheddar cheese
- 4 tbsp60g ranch dressing
- 22 small handful (60g) lettuce
- 44 tomato slices (80g)
- 1 tsp1 tsp smoked paprika
- 1/2 tsp1/2 tsp garlic powder
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
