Vegetarian Buffalo Chicken Wrap with Blue Cheese
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Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken breasts, cut into 1-inch strips
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
For the buffalo sauce
- ½ cup hot sauce (such as frank's redhot)
- 3 tbsp unsalted butter
- 1 tsp white wine vinegar
For the wraps
- 4 large flour tortillas (10-inch)
- 2 cups romaine lettuce, shredded
- 2 stalks celery, thinly sliced
- ½ cup shredded carrots
- ½ cup blue cheese dressing
- ¼ cup crumbled blue cheese
Instructions
- 1
In a large mixing bowl, toss the chicken strips with the garlic powder, onion powder, smoked paprika, salt, and black pepper until evenly coated.
- 2
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken strips in a single layer — work in two batches if needed to avoid crowding — and cook for 3–4 minutes per side until golden brown on the outside and the internal temperature reaches 165°F (74°C) at the thickest part.
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