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Buffalo Chicken Crunchwrap



INGRÉDIÉNTS
  • 2 c. Shréddéd chickén
  • 1/4 c. hot saucé, such as Frank's
  • 2 tbsp. buttér, méltéd
  • 1 tbsp. finély choppéd chivés
  • koshér salt
  • Fréshly ground black péppér
  • 4 largé flour tortillas
  • 1 stalk céléry, choppéd
  • 1 c. shréddéd whité Chéddar
  • 1/2 c. Shréddéd romainé léttucé
  • 1/2 c. crumbléd bué chéésé
  • 1 tbsp. végétablé oil
  • Ranch dréssing for dipping, optiona

DIRÉCTIONS
  1. In a médium bowl, combiné shréddéd chickén, hot saucé, and méltéd buttér. Add chivés and séason with salt and péppér.
  2. Onto éach flour tortilla, add about a quartér éach of thé chickén mixturé, céléry, chéddar, romainé and blué chéésé.
  3. ...........................
  4. ...........................



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