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MEL'S EASY KITCHEN

Buffalo Chicken Crunchwraps

Buffalo chicken, creamy filling, and a crisp tortilla layer are folded into a toasted crunchwrap.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 servings
Meal: Lunch
By: Melanie

Equipment

  • Skillet
  • Knife and cutting board
  • Kitchen scale
  • Measuring cups and spoons
  • Mixing bowl

Ingredients

  • 6 large flour tortillas, about 10 inches
  • 10.5822 oz cooked shredded chicken
  • 1/2 cup buffalo sauce
  • 90 g crumbled blue cheese or dairy-free blue-style cheese
  • 60 g grated cheddar cheese or dairy-free cheddar cheese
  • 60 g tortilla chips
  • 1 celery stalk, finely diced
  • 1 green onion, finely diced
  • 1/2 head lettuce, shredded; use as needed
  • Cooking oil spray
  • Ranch or sour cream, optional for serving

Instructions

  • Combine chicken, buffalo sauce, celery, and green onion. Warm the tortillas just enough to make them flexible.
  • Divide the filling among the tortillas, layering lettuce, blue cheese, chicken mixture, chips, and Cheddar in each center.
  • Fold the tortilla edges inward in overlapping sections to enclose the filling.
  • Cook seam-side down in a lightly oiled skillet over medium heat for about 3–4 minutes. Turn and cook until the second side is crisp and the filling is hot. Work in batches.

Nutrition per serving

Calories: 444kcal | Carbohydrates: 44.5g | Protein: 27.7g | Fat: 16.9g | Fiber: 2.9g

Notes

Contains wheat and dairy. Serve promptly so the chips remain crisp. This folded chip-filled crunchwrap is distinct from the simpler avocado wrap.
Inspired by Chris Collins.
Estimated nutrition is for one of 6 equal portions. Calculated with six large flour tortillas at about 70 g each and all of the crunchy filling. Optional ranch and sour cream are excluded.
Cheese options: Choose the dairy-free cheese if needed, and check the other ingredients for your dietary needs. Nutrition shown uses the original dairy cheese; another product changes the estimate. Flavor, texture and melting can vary by product.
Storage: Best eaten immediately for a crisp tortilla and chips. Refrigerate leftovers within 2 hours (1 hour above 90°F), covered at 40°F or below, for up to 3–4 days. Reheat until the center reaches 165°F; the lettuce and chips will soften.