Buffalo Chicken Crunchwrap

Who doesn't like crunchwrap supremes and we love buffalo chicken wings so naturally we combine them! This is our favorite take on buffalo chicken and have a strong feeling you will love it too.

YIELDS:
4
PREPARATION TIME:
0 HOURS 10 MINUTES
TOTAL TIME:
0 HOURS 30 MINUTES

INGREDIENTS

• 2 c. Cooked shredded chicken
• 1/4 c. Spicy sauce, like Frank
• 2 tbsp. butter, melted
• 1 teaspoon. finely chopped green onion
• Halal salt
• Freshly ground black pepper
• 4 large flour tortillas
• 1 celery stalk, chopped
• 1 c. grated white Cheddar
• 1/2 c. Grated romaine lettuce
• 1/2 c. cheese crumbs
• 1 teaspoon. vegetable oil
• Dip ranch sauce, optional

DIRECTION

• In a medium bowl, mix shredded chicken, spicy sauce, and melted butter. Add leeks and season with salt and pepper.
• To top each flour tortilla, add about a quarter of each mixture of chicken, celery, cheddar, romaine and blue cheese.
• Fold tightly the edge of the large tortilla to the center, making a fold. Once wrapped, quickly flip the crunchwraps so that the folds are under and they stay together.
• In a large skillet over medium heat, heat the vegetable oil. Do it one by one, add crunchwrap, pleated section down. Cook until the bottom is golden, about 3 minutes, then turn and cook the other side until it's golden, about 3 more minutes. Repeat with the remaining crunchwraps.
• Cut the crunchwraps in half and serve warm with the farm to dip.

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