![Buffalo Chicken Wrap Recipe](/sites/default/files/styles/recipes_full_467x341_/public/2023-09/BC_Dempsters_Buffalo_Chicken_Wrap_Photo.png?itok=zeMcTq4n)
Buffalo Chicken Wrap
Preparation time
15 min
Total Time
40 min
Servings
8
Servings
![POM® 100% Whole Wheat Large Tortillas](/sites/default/files/styles/large/public/2023-08/BC_122295_POM%20Tortilla%20Whole%20Wheat%2010pk-10%E2%80%9D-610g_0223_A1N1.png?itok=WnnQlUHP)
MADE WITH
POM® 100% Whole Wheat Large Tortillas
Ingredients
- 1 Package POM® 100 % Whole Wheat Large Tortillas
- 1 - 32oz (907g) Package of Frozen Chicken Fingers
- 1/2 Head of Green Lettuce
- 4 Tomatoes, thinly sliced
- 1 Cucumber, thinly sliced
- 2 Cups (500g) Shredded Cheddar Cheese
- 2/3 Cup (150mL) Louisiana | Buffalo Style Hot Sauce
- Option to serve with Ranch or Blue Cheese Salad Dressing for Dipping
Directions
- Prepare frozen chicken fingers according to package directions.
- Heat up a dry fry pan over high heat and quickly toast up each tortilla for about 20-30 seconds per side until toasty, but still pliable.
- On a clean work surface evenly divide and layer each tortilla with shredded lettuce, sliced tomatoes, sliced cucumbers, prepared chicken fingers, and shredded cheese.
- Finish each with Louisiana or Buffalo-style hot sauce.
- Bring up the bottom of the tortilla about 2 inches (5cm) and fold in the sides into a wrap.
- Serve with traditional blue cheese or ranch for dipping and carrots & celery sticks.