In this Buffalo chicken and ranch wraps recipe, chicken is covered in Buffalo sauce and wrapped with bacon, tomato, and ranch dressing in flour tortillas.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
527 Calories
Recipe Instructions
Step 1
Cook bacon in a large, deep skillet over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain on a paper towel-lined plate. Crumble when cool.
Step 2
Drain off and discard all but 2 tablespoons drippings. Add chicken breast chunks to the skillet; cook and stir until browned, about 10 minutes. Cover the skillet; continue cooking until no longer pink inside and the juices run clear, about 10 minutes more. Stir in Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in crumbled bacon. Keep mixture warm.
Step 3
Heat tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots.
Step 4
Fill each warmed tortilla with about 1/3 cup chicken filling and about 1 tablespoon tomatoes; drizzle with 1 tablespoon ranch dressing. Wrap tortilla around filling. Repeat with remaining tortillas, filling, tomatoes, and dressing.
Ingredients
2 tablespoons butter, melted
3 pounds skinless, boneless chicken breast halves, cut into bite size pieces
