Buffalo Chicken Wraps 

Chicken & Wraps - 

1 tsp (5ml) - Olive Oil
600g (1.3lbs) - Chicken Thigh, Boneless & Skinless 
1 1/2 tsp (4g) - Onion Powder
1 1/2 tsp (4g) - Garlic Powder
1 tsp (2.5g) - Sweet Paprika 
3/4 Cup (180ml) Frank's Hot Sauce
Seasoning To Taste (To Your Liking)
5 - Large Tortillas

Fillings - 

Ranch Sauce or Blue Cheese Sauce
Cos or Romaine Lettuce, Shredded 
1 - Avocado, Thinly Sliced or Mashed
Cheddar Cheese, Grated 

Method -

1. Place the chicken thighs, onion and garlic powder, sweet paprika, franks hot sauce, olive oil and seasoning to taste in a mixing bowl. Mix to combine and allow to marinate for 30 minutes up to 24 hours. 

2. Preheat oven to 200.c - 390.f. Line a baking tray with parchment paper. 

3. Add the marinated chicken and any marinade onto the lined baking tray and place into the preheated oven for 16 to 18 minutes or until golden and cooked through. Remove and let rest for 10 minutes. Slice into strips or dice into large pieces. 

4. To assemble, gently heat the tortillas in the microwave for 10 seconds to loosen them. Spread over the ranch sauce, lettuce and avocado. Add the chicken over the top and finish with the cheddar cheese and pickled onions (optional). Fold the tortillas tightly and wrap them in food-safe paper.

5. Serve with extra ranch sauce and or buffalo sauce and eat hot or cold. Dig in. 

Storage & Reheating -

To store:

1. Wrap them in food paper, ziplock bags, or airtight containers.
2. Store in the fridge for up to 4 days and in the freezer for up to 3 months.
3. Thaw overnight in the refrigerator before reheating. 

To reheat:

I recommend placing them in the microwave for 30 seconds to remove the chill, then transferring them to a preheated oven set at 180.c - 350.f and heating for 7-8 minutes or until the tortilla is slightly crispy. Alternatively, if you wish to take these out of the house on your day, they're best-eaten cold. Have no fear of eating them cold; they're still delicious. 

#buffalochicken #chickenrecipe #shorts

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