In a bowl, toss chicken with Garlic powder, Paprika, Salt, and Black pepper.
Cook chicken in a skillet over medium-high heat until cooked through, about 8-10 minutes.
While chicken is cooking, prepare the Sauce: In a small saucepan, combine Frank's RedHot Original Cayenne Pepper Sauce, Butter, and Garlic powder. Heat over low heat until butter is melted and sauce is combined.
Add cooked chicken to the Sauce and toss to coat evenly.
Warm tortillas according to package directions.
Assemble wraps: Spread Ranch dressing on each tortilla. Add shredded lettuce, then buffalo chicken. Wrap tightly and serve.
Ingredients
4
1 lb450 gBoneless skinless chicken breasts
1 tsp5 mLGarlic powder
1 tsp5 mLPaprika
1/2 tsp2.5 mLSalt
1/4 tsp1.25 mLBlack pepper
1/2 cup120 mLFrank's RedHot Original Cayenne Pepper Sauce
2 tbsp30 mLButter
1/4 tsp1.25 mLGarlic powder
1 cup100 gShredded iceberg lettuce
1/2 cup120 mLRanch dressing
44Large flour tortillas
Equipment
Skillet
Saucepan
Bowls
Measuring cups and spoons
Instructions
Cut chicken breasts into bite-sized pieces.
In a bowl, toss chicken with Garlic powder, Paprika, Salt, and Black pepper.
Cook chicken in a skillet over medium-high heat until cooked through, about 8-10 minutes.
While chicken is cooking, prepare the Sauce: In a small saucepan, combine Frank's RedHot Original Cayenne Pepper Sauce, Butter, and Garlic powder. Heat over low heat until butter is melted and sauce is combined.
Add cooked chicken to the Sauce and toss to coat evenly.
Warm tortillas according to package directions.
Assemble wraps: Spread Ranch dressing on each tortilla. Add shredded lettuce, then buffalo chicken. Wrap tightly and serve.
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