Buffalo Chicken Wraps

35 mins
Serves 5
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Directions

  1. 1Add 600g of boneless and skinless chicken thighs to a mixing bowl.
  2. 2Add 600g of boneless and skinless chicken thighs to a mixing bowl.
  3. 3Add 600g of boneless and skinless chicken thighs to a mixing bowl.
  4. 4Add 4g of onion powder, 4g of garlic powder, 2.5g of sweet paprika, and 180ml of Frank's Hot Sauce.
  5. 5Add 4g of onion powder, 4g of garlic powder, 2.5g of sweet paprika, and 180ml of Frank's Hot Sauce.
  6. 6Add 4g of onion powder, 4g of garlic powder, 2.5g of sweet paprika, and 180ml of Frank's Hot Sauce.
  7. 7Season with salt and cracked black pepper to taste.
  8. 8Season with salt and cracked black pepper to taste.
  9. 9Season with salt and cracked black pepper to taste.
  10. 10Mix everything until completely coated.
  11. 11Mix everything until completely coated.
  12. 12Mix everything until completely coated.
  13. 13Let the chicken marinate for 30 minutes to 24 hours.
  14. 14Let the chicken marinate for 30 minutes to 24 hours.
  15. 15Let the chicken marinate for 30 minutes to 24 hours.
  16. 16Meanwhile, make the ranch sauce by adding 1 egg, 15ml of white vinegar, 10g of American mustard, and 100ml of neutral oil to a tall jar or container.
  17. 17Meanwhile, make the ranch sauce by adding 1 egg, 15ml of white vinegar, 10g of American mustard, and 100ml of neutral oil to a tall jar or container.
  18. 18Meanwhile, make the ranch sauce by adding 1 egg, 15ml of white vinegar, 10g of American mustard, and 100ml of neutral oil to a tall jar or container.
  19. 19Blend with an immersion blender until emulsified.
  20. 20Blend with an immersion blender until emulsified.
  21. 21Blend with an immersion blender until emulsified.
  22. 22Add 50g of sour cream, 125ml of buttermilk, 2.5g of onion powder, 2.5g of garlic powder, 1g of dried dill, and 1g of dried parsley.
  23. 23Add 50g of sour cream, 125ml of buttermilk, 2.5g of onion powder, 2.5g of garlic powder, 1g of dried dill, and 1g of dried parsley.
  24. 24Add 50g of sour cream, 125ml of buttermilk, 2.5g of onion powder, 2.5g of garlic powder, 1g of dried dill, and 1g of dried parsley.
  25. 25Season to taste with salt and cracked black pepper.
  26. 26Season to taste with salt and cracked black pepper.
  27. 27Season to taste with salt and cracked black pepper.
  28. 28Blend again until evenly combined.
  29. 29Blend again until evenly combined.
  30. 30Blend again until evenly combined.
  31. 31Pour into a jar and refrigerate until ready to serve.
  32. 32Pour into a jar and refrigerate until ready to serve.
  33. 33Pour into a jar and refrigerate until ready to serve.
  34. 34Roughly chop 1 baby cos or romaine lettuce into thin strips.
  35. 35Roughly chop 1 baby cos or romaine lettuce into thin strips.
  36. 36Roughly chop 1 baby cos or romaine lettuce into thin strips.
  37. 37Thinly slice 1 ripe avocado into strips.
  38. 38Thinly slice 1 ripe avocado into strips.
  39. 39Thinly slice 1 ripe avocado into strips.
  40. 40Grate 120g of cheddar cheese.
  41. 41Grate 120g of cheddar cheese.
  42. 42Grate 120g of cheddar cheese.
  43. 43When ready to cook, add 10ml of neutral oil to the marinated chicken, mix, and spread onto a lined baking tray.
  44. 44When ready to cook, add 10ml of neutral oil to the marinated chicken, mix, and spread onto a lined baking tray.
  45. 45When ready to cook, add 10ml of neutral oil to the marinated chicken, mix, and spread onto a lined baking tray.
  46. 46Bake at 200°C (390°F) for 16 minutes; optionally broil for another 5 minutes to char.
  47. 47Bake at 200°C (390°F) for 16 minutes; optionally broil for another 5 minutes to char.
  48. 48Bake at 200°C (390°F) for 16 minutes; optionally broil for another 5 minutes to char.
  49. 49Remove from the oven and let rest for 10 minutes.
  50. 50Remove from the oven and let rest for 10 minutes.
  51. 51Remove from the oven and let rest for 10 minutes.
  52. 52Dice the chicken.
  53. 53Dice the chicken.
  54. 54Dice the chicken.
  55. 55Assemble the wraps: Spread ranch sauce on each tortilla, add lettuce, chicken, avocado, and cheese.
  56. 56Assemble the wraps: Spread ranch sauce on each tortilla, add lettuce, chicken, avocado, and cheese.
  57. 57Assemble the wraps: Spread ranch sauce on each tortilla, add lettuce, chicken, avocado, and cheese.
  58. 58Season with cracked black pepper.
  59. 59Season with cracked black pepper.
  60. 60Season with cracked black pepper.
  61. 61Roll up the tortillas tightly.
  62. 62Roll up the tortillas tightly.
  63. 63Roll up the tortillas tightly.
  64. 64Wrap in food paper, ziplock bags, or airtight containers and refrigerate. They will last three days in the fridge or up to three months frozen.
  65. 65Wrap in food paper, ziplock bags, or airtight containers and refrigerate. They will last three days in the fridge or up to three months frozen.
  66. 66Wrap in food paper, ziplock bags, or airtight containers and refrigerate. They will last three days in the fridge or up to three months frozen.

Ingredients

  • 5 ml Olive Oil
  • 5 ml Olive Oil
  • 5 ml Olive Oil
  • 600 g Chicken Thigh, Boneless & Skinless
  • 600 g Chicken Thigh, Boneless & Skinless
  • 600 g Chicken Thigh, Boneless & Skinless
  • 4 g Onion Powder
  • 4 g Onion Powder
  • 4 g Onion Powder
  • 4 g Garlic Powder
  • 4 g Garlic Powder
  • 4 g Garlic Powder
  • 2.5 g Sweet Paprika
  • 2.5 g Sweet Paprika
  • 2.5 g Sweet Paprika
  • 180 ml Frank's Hot Sauce
  • 180 ml Frank's Hot Sauce
  • 180 ml Frank's Hot Sauce
  • 0 Salt
  • 0 Salt
  • 0 Salt
  • 0 Cracked Black Pepper
  • 0 Cracked Black Pepper
  • 0 Cracked Black Pepper
  • 5 Large Tortillas
  • 5 Large Tortillas
  • 5 Large Tortillas
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 15 ml White Vinegar
  • 15 ml White Vinegar
  • 15 ml White Vinegar
  • 10 g American Mustard
  • 10 g American Mustard
  • 10 g American Mustard
  • 100 ml Neutral Oil
  • 100 ml Neutral Oil
  • 100 ml Neutral Oil
  • 50 g Sour Cream
  • 50 g Sour Cream
  • 50 g Sour Cream
  • 125 ml Buttermilk
  • 125 ml Buttermilk
  • 125 ml Buttermilk
  • 2.5 g Onion Powder
  • 2.5 g Onion Powder
  • 2.5 g Onion Powder
  • 2.5 g Garlic Powder
  • 2.5 g Garlic Powder
  • 2.5 g Garlic Powder
  • 1 g Dried Dill
  • 1 g Dried Dill
  • 1 g Dried Dill
  • 1 g Dried Parsley
  • 1 g Dried Parsley
  • 1 g Dried Parsley
  • 2 g Dried Chives
  • 2 g Dried Chives
  • 2 g Dried Chives
  • 0 Salt
  • 0 Salt
  • 0 Salt
  • 0 Cracked Black Pepper
  • 0 Cracked Black Pepper
  • 0 Cracked Black Pepper
  • 1 Cos or Romaine Lettuce
  • 1 Cos or Romaine Lettuce
  • 1 Cos or Romaine Lettuce
  • 1 Avocado
  • 1 Avocado
  • 1 Avocado
  • 120 g Cheddar Cheese
  • 120 g Cheddar Cheese
  • 120 g Cheddar Cheese

Equipment

mixing bowlmeasuring spoonsimmersion blenderknifebaking traybox grater

Tips

  • The longer the chicken marinates, the better the flavor.
  • For thicker ranch sauce, add more oil.
  • Wash the lettuce before shredding.
  • Use a spoon to scoop out the avocado flesh, minimizing waste.
  • Microwave tortillas for 10 seconds to loosen them up.
  • Don't let the chicken pieces sit on top of one another while baking.
  • Let the chicken rest for about 10 minutes after baking to redistribute juices.
  • Wrap the fillings tightly.
  • Store wrapped buffalo chicken wraps in food paper, ziplock bags, or airtight containers.
  • These wraps last three days in the fridge, and can be frozen for up to three months.
  • Reheat in a pan over medium heat until crispy, or use a sandwich press.
  • They can be eaten cold as well.
  • The recipe yields five wraps.