# Components:
→ Chicken
01 - 2 cups cooked shredded chicken breast (approx. 8.8 oz)
02 - 1/2 cup buffalo wing sauce
03 - 1 tablespoon unsalted butter, melted
→ Wraps & Dairy
04 - 4 large flour tortillas (10 inches)
05 - 1/2 cup shredded cheddar cheese (2.1 oz)
06 - 1/2 cup ranch dressing
07 - 1/4 cup softened cream cheese (2.1 oz)
→ Vegetables
08 - 1 cup shredded romaine lettuce
09 - 1/2 cup diced celery (about 1 stalk)
10 - 1/2 cup diced tomato
11 - 1/4 cup thinly sliced red onion
→ Optional
12 - 1/4 cup crumbled blue cheese
13 - Extra buffalo sauce for drizzling
# Directions:
01 - In a mixing bowl, combine shredded chicken with buffalo sauce and melted butter, ensuring all pieces are fully coated. Warm the mixture in a skillet over medium heat for 2 to 3 minutes, stirring occasionally.
02 - Lay a tortilla flat and make a single cut from the center to the edge, creating a radius cut.
03 - Divide the tortilla mentally into four quarters. Spread 1 tablespoon of softened cream cheese on one quarter. Place the buffalo chicken mixture on the adjacent quarter. Top the next quarter with shredded cheddar cheese. Arrange shredded lettuce, diced celery, tomato, and red onion on the final quarter.
04 - Drizzle ranch dressing across the vegetable quarter. If desired, add crumbled blue cheese or an extra drizzle of buffalo sauce at this stage.
05 - Starting with the cream cheese quarter, fold the tortilla over itself quarter by quarter to form a layered triangular wrap.
06 - Preheat a non-stick skillet over medium heat. Place the folded wrap seam-side down and cook for 2 to 3 minutes per side until the wrap is golden brown and warmed through.
07 - Repeat the folding and cooking steps with remaining tortillas and fillings. Serve warm immediately.
