Folded Buffalo Chicken Wraps

I love buffalo wings and melts, but I think these folded wraps come in first place. They come together super quick and are complimented with homemade cilantro lime ranch, pepper jack style cheese or a DF alternative and arugula. The wrap gets super crispy and is delicious dipped in extra buffalo sauce and cilantro lime ranch. This recipe makes 2 folded wraps, is gluten free and easily made dairy free with the adjustments below.

Ingredients

Cilantro Lime Ranch:

• 1/4 cup mayonnaise

• 2 tbsp sour cream or plain greek yogurt (I used So Delicious DF Unsweetened Plain Coconut milk yogurt as a DF alternative)

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 4 tsp lime juice

• 1 tsp chopped fresh dill

• 2 tsp chopped fresh cilantro

• black pepper to taste

note: this makes enough for two wraps and extra for dipping. Scale up if you want to make more to save. You can also use pre bought ranch to save time.

Chicken:

• 1 tbsp butter or DF buttery spread

• 1 cup shredded chicken

• 1/4 cup buffalo sauce of choice

• 1/2 tsp garlic powder

Wrap:

• 1 cup loosely packed arugula, divided

• 2/3 cup pepper jack cheese, divided (I used Miyokos Creamery vegan pepper jack as a DF alternative)

• 2 burrito sized gluten free wraps (I like La Tortilla Factory of Siete Foods GF wraps)

• oil for pan frying

Directions

1. If you are making the homemade ranch, combine all of the ingredients into a small bowl or jar and mix until combined and set aside.

2. For the chicken, melt the butter or DF buttery spread in a small sauce pan over medium heat. Add the shredded chicken, buffalo sauce, and garlic powder and stir until combined. Allow the chicken to heat through in the pan for 1-2 minutes. Remove from the heat and set aside.

3. To assemble the wraps, lay one wrap on a flat surface. Cut the wrap down the middle, stopping halfway up the wrap creating 4 quadrants.

4. In the bottom left quadrant, place 1/2 cup of arugula. In the top left quadrant spread out 1/2 cup of the chicken buffalo mixture. In the top right quadrant, spread the ranch, using as much as you prefer. In the right bottom quadrant, lay about 1/4 cup of the pepper jack cheese or DF alternative.

5. Starting from the bottom left corner (make sure it is the bottom left because you want the arugula furthest from the heat and the cheese closest to the heat) fold upwards, then to the right, and finally down until you have a wrap that looks similar to the photo above.

6. Heat some oil in a medium non stick pan over medium to high heat. Place the wrap on the pan for 2-3 minutes before flipping. If you want the wrap to get extra crispy, you can sprinkle the top with the extra cheese before you flip. When you go to flip, try to keep the cheese on the under the wrap so it sticks to the wrap and crisps up.

7. Once the wrap is heated through and is as crispy as you would like, remove from the heat. Serve with more ranch and buffalo sauce if you would like and enjoy!