Crispy Buffalo Chicken Tortilla Wraps
Ingredients
For the Buffalo Chicken
- 1 Rotisserie Chicken shredded
- ¼ cup Plain Greek Yogurt
- ½ cup Buffalo Sauce
- ¼ cup Fresh Cilantro chopped
For the Creamy Jalapeno Sauce
- 1 cup Plain Greek Yogurt
- ½ cup Fresh Cilantro chopped
- ⅓ cup Pickled Jalapenos chopped
- Juice of 2 Limes
- 1 clove Garlic finely minced or grated
- Salt & BlackPepper to taste
To Assemble
- Vita Ice Lemon Lime for serving
- 6 large Burrito Sized Tortillas
- 2 cups Chopped Romaine Lettuce
- 1 ½ cups Shredded Cheddar or Pepperjack Cheese
- 4 tbsp. Olive Oil
Instructions
To Make the Buffalo Chicken
- Combine all ingredients together in a large bowl. Mix until well combined.
To Make the Jalapeno Sauce
- Mix all ingredients together in a small bowl. Adjust to taste with fresh jalapenos finely chopped for added spice, salt, and black pepper.
To Assemble
- Heat up a large skillet or griddle over medium heat. Grease with a little olive oil. Working on a clean surface, add a single tortilla. Using kitchen scissors or a knife, create a slit halfway through the tortilla.
- Imagine dividing the tortilla into 4 equal triangles. On the “first” triangle to the left of the slit, add the buffalo chicken. On the “second” triangle, add the romaine lettuce. On the “third” triangle, add a generous spread of the creamy jalapeno sauce. On the last triangle, add the cheese.
- Fold the tortilla wrap up starting to the left of the slit with the buffalo chicken meeting the romaine lettuce and ending with the cheese.
- Place the folded tortilla wrap on the heated griddle. Cook for 2-3 minutes on each side, until golden brown and crispy.
- Enjoy warm with any remaining creamy jalapeno sauce, lime wedges, and Vita Ice Lemon Lime for a complimentary refreshment!