I definitely didn’t grow up eating buffalo chicken wraps, but my husband would eat them all the time when he was in college. One night he asked me to make them for him, so I tried to decipher how to go about it. My recipe calls for a “medium” level of “heat” in terms of the amount of hot sauce I use, but you should add as much or as little as you like, depending on your tolerance.
We use flour tortillas and we put in some avocado and cucumber (anything to add some veggies in my husband’s diet). We don’t mix meat and milk because we keep kosher, so we use Walden Farms non-dairy ranch. Go make this recipe and you’ll see how easy and delicious it is!
Ingredients
Yields 6 wraps
- 2 chicken breasts
- 1 tsp pepper
- 3 tsp garlic powder divided
- 1-2 tbsp oil
- 1/2 cup Franks RedHot Original Sauce
- 1/4 cup margarine melted (I use smart balance)
- 1/4 cup honey
- 1/2 cup water
Directions
- Cut the chicken into 1/2 inch cubes. Season it with 1 tsp pepper and 2 tsp garlic powder.
- Heat 1-2 tbsp oil and add the chicken. Cook for 5-6 minutes over medium-high heat until no longer pink.
- On a separate bowl melt the margarine. Add the Franks Red Hot sauce, honey, water, and 1 tsp garlic powder, mix.
- Pour the Franks Red Hot sauce mixture over the chicken and cook for 10-15 minutes stirring occasionally.
- Serve on a flour tortilla with avocado, nondairy ranch, and any veggie of your choice.
Kosher Latina 