Buffalo Chicken Crunch Wrap

5 from 5 votes

These homemade Buffalo Chicken Crunch Wraps are stuffed with spicy shredded chicken and fresh veggies with creamy feta and ranch dressing to contrast the heat. Tortilla chips are added for a real crunch factor, then wrapped up and grilled to perfection for a handheld, tasty twist on a Taco Bell favorite.

Prep Time10

Cook Time10

Total Time20

Course: dinner, lunch

Cuisine: American, Mexican, tex mex

Servings:

Calories: 781kcal

Author: Courtney Paige

Equipment

skillet
vegetable chopper
Knife
Cutting Board
Rubber Spatula
turner spatula

Ingredients

4 burrito wraps I used Joseph's Wraps linked in post above
1 1/4 cup shredded chicken
1/2 cup fat free feta
1/2 cup diced celery
1/2 cup diced carrots
1/2 cup + 2 tbsp buffalo sauce more or less depending on desired spice level
1/4 cup diced red onion
1/4 cup light ranch divided
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.

Notes

Note: the easiest way to dice vegetables that are going into a mixture like this, where we want small pieces of similar sizes, is with this vegetable chopper. It’s quick, easy, and it’s dishwasher safe. I LOVE it!

Depending on the size of your tortilla, you may need to add more/less filling to each wrap. You want to ensure it's not overstuffed so it stays closed on the pan.

Nutrition