Remove excess fat from the chicken breast and use a meat mallet and pound chicken breast until it’s about ½” thick. Cut into strips and cook with ranch seasoning until it reaches an internal temperature reaches 165°F.
Dice the celery into very small pieces. Then, slice the avocado. Chop lettuce.
After that, add buffalo chicken, pickled onions, shredded lettuce, crumbled feta cheese and ranch dressing to the wrap.
Then, wrap it up. Think of a Chipotle-style wrap. Fold the short ends of the wrap inward, and then grab one side of the wrap and tuck all of the ingredients in while you roll.
Use a serrated knife to cut the wrap. Enjoy!
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Cucumber Dill Chicken Salad
Buffalo Ranch Chicken Wrap
Guacamole Steak Salad
Rainbow Chicken Salad Lettuce Wrap
Grilled Turkey Reuben