Buffalo Ranch Chicken Wrap

  • Prep: 10 min
  • Cook: 20 min
  • Total: 30 min
  • Servings: 4
Rated 4.5455/5 based on 11 customer reviews

Ingredients (10)

  • ½ cucumber, thinly sliced
  • ½ lb. chicken tenders
  • 1 cup baby spinach
  • 1 tbsp. buffalo sauce
  • 1 tomato, sliced
  • 2 large whole wheat tortillas (10–12 inches)
  • 2 slices cheddar or mozzarella cheese

Steps (2)

  • Step 1
    Preheat oven to 375°F. Salt and pepper the chicken tenders and bake on wire rack placed on baking pan for ten minutes. Toss the chicken tenders into the warm buffalo sauce, coating them completely. Place them back on the rack, and cook for an additional ten minutes. Remove from oven, cool a few minutes on wire rack, chop, and set aside. Assemble the wrap: place the tortillas flat on the counter. Top with spinach, tomato and cucumber, keeping the vegetables in the bottom third of the tortilla. Drizzle the Hidden Valley® The Original Ranch® dressing over the vegetables, and distribute the chicken and cheese on top. Season with salt and pepper. Roll the tortilla up gently and firmly away from you, folding in the sides as you go (to make a closed burrito shape). Wrap tightly in wax paper and then slice in half. (This will help keep the wrap together during eating).
  • Step 2
    Tips/Notes:
    • Wax paper helps keep the wrap secure and mess-free.
    • For smaller children, use smaller tortillas and less filling.
    • For a less spicy wrap, decrease the hot sauce and increase the BBQ sauce.
    • This recipe can be modified to be a pita instead (Hidden Valley® Original Ranch® is best dipped for pita).
  • For safe meat preparation, reference the USDA website.

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Reviews
(11)

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Rated 5 out of 5 by from Great for on the go! I make these for when we are going out on the lake fishing. Easy to make, very tasty and filling and easy to eat with 1 hand. The taste and texture to me make this extra good.
Date published: 2018-02-02
Rated 5 out of 5 by from Lunch Time Favorite I pack a chicken wrap in my husband's lunch about once a week. Good blend of protein and veggies, and we both love the buffalo ranch.
Date published: 2017-09-19
Rated 5 out of 5 by from great easy meal Made this for lunch and thoroughly enjoyed this. Anything with fresh veggies gets my attention
Date published: 2017-09-08
Rated 4 out of 5 by from I like the idea of having spinach instead of lettuce
Date published: 2014-06-16
Rated 4 out of 5 by from Easy to make and easy to eat on the go.
Date published: 2014-06-10
Rated 5 out of 5 by from Taste great and packs well for a lunch .
Date published: 2014-03-08
Rated 4 out of 5 by from Tasty I would swap out the whole wheat tortilla for a flat-out flax wrap - lowers the carb count for us Diabetics.
Date published: 2014-02-03
Rated 4 out of 5 by from Goes right into my tummy! I scarfed this down after a workout. Filled me up pretty good. Maybe a bit heavy, so you can always cut down on the proportions. Add some cheese and it's perfect.
Date published: 2013-01-23
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