Ingredients:

  • 2 cups (340g) cooked chicken breast, diced or shredded
  • 1/3 cup (80ml) buffalo hot sauce
  • 2 tbsp (30ml) ranch or blue cheese dressing
  • 1/2 tsp (3g) garlic powder
  • 1/4 tsp (1.5g) black pepper
  • 2 cups (60g) Romaine lettuce, shredded
  • 1/2 cup (60g) carrots, julienned
  • 1/2 cup (50g) celery, finely diced
  • 1/4 cup (30g) blue cheese crumbles
  • 4 large (10-inch) flour tortillas
  • 2 tbsp (30ml) ranch dressing

Instructions:

  1. Prepare the chicken by baking or air-frying if using frozen tenders, or using poached/rotisserie breast. Let the chicken rest for 3 minutes before dicing into 1/2-inch cubes.
  2. In a large mixing bowl, combine diced chicken, buffalo hot sauce, 2 tablespoons of dressing, garlic powder, and black pepper. Fold gently until coated.
  3. Fold the finely diced celery into the buffalo chicken mixture to add internal crunch.
  4. Lay a flour tortilla flat. Place a generous handful of shredded Romaine lettuce in the center as a moisture barrier.
  5. Spoon approximately 3/4 cup of the buffalo chicken mixture onto the lettuce bed. Top with julienned carrots and blue cheese crumbles.
  6. Drizzle a small amount of ranch dressing over the filling, fold the sides inward, and roll tightly from the bottom up.