Buffalo Chicken Wrap

I don’t think I need to re-iterate my love for buffalo chicken, but just in case, I love it! And this recipe is so quick and easy to make, there is no excuse not to enjoy it yourself!

On Sunday I used the pressure cooker to cook 3 chicken breasts, I then shredded the chicken and placed it in a plastic storage container in the fridge.  By doing this I was able to make the wrap for lunch in 5 minutes and enjoy all its buffalo amazingness!

Ingredients (serves 1)

• 1 large flour tortilla
• 2 tbsp blue cheese dressing
• 1/4 cup chopped spinach or romaine lettuce
• 1 chicken breast, cooked and shredded
• 2 tbsp franks red-hot buffalo sauce
• 1 carrot, shredded
• 1/4 onion, thinly sliced
• 1 tbsp blue cheese crumbles

Start by pouring the blue cheese dressing in the center of a tortilla.

Next, add the spinach or lettuce on top of the blue cheese dressing.

Now mix the shredded chicken with the buffalo sauce.

Add the buffalo chicken to the wrap.

Next, top with the sliced onions, shredded carrot and blue cheese crumbles.

Now you’re ready to wrap!

Writing this post makes me want another one right now!  Good thing I have that extra chicken in the fridge

♦ Gluten Free Option: Use gluten-free corn tortillas instead of flour.

♥ All pottery seen on the littleleopardbook can be purchased by visiting www.longaberger.com/muffetbond or e-mailing keepsakebl@sbcglobal.net.