Buffalo Chicken Wraps
Ingredients
- 1/4 c. mayonaise
- 1/2 c. sour cream
- 2 tsp. ranch dressing mix (from a 1-oz. packet)
- 2 c. finely shredded green cabbage (about 1/4 head)
- 1 c. shredded carrots
- 2 stalks celery, very thinly sliced
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 2 tbsp. salted butter
- 1/2 c. Buffalo-style hot sauce
- 1 rotisserie chicken, meat shredded (about 4 cups)
- 6 large flour tortillas
- 3 oz. blue cheese, crumbled (about ó cup)
- Potato chips, for serving
Directions
- 1
Stir together the mayonnaise, sour cream, and ranch dressing mix in a small bowl. Set aside.
- 2
Toss together the cabbage, carrots, celery, salt and pepper in a medium bowl. Set aside.
- 3
Melt the butter in a large skillet over medium heat. Whisk in the hot sauce. Add the chicken and toss to coat; cook until heated through, about 2 minutes.
- 4
Warm a tortilla in a dry skillet over medium heat, about 30 seconds. Remove to a cutting board. Spread 1 to 2 tablespoons of the ranch sauce in the center of the tortilla. Top with about 2/3 cup of the cabbage mixture, followed by 2/3 cup of the warm chicken. Sprinkle with about 1 tablespoon blue cheese. Fold in the sides of the tortilla, then roll up. Repeat with the remaining ingredients. Serve with potato chips.