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Yields:
4 serving(s)
Prep Time:
5 mins
Total Time:
25 mins
Cal/Serv:
793
With chicken nuggets and a crispy shell, this burrito gives Buffalo chicken wraps a run for their money. If you love Buffalo chicken but need an easy chicken dinner or packable lunch fast, using chicken nuggets speeds up the process, soaking up all of the delicious sauce in every bite. Crisping the burrito in a skillet not only adds a crunchy texture, but also helps to seal the seam of the burrito closed. It’s my go-to trick when preparing breakfast burritos in advance for camping, and it works particularly well here in this crispy Buffalo chicken nugget burrito.
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Ingredients
- 1
(16-oz.) bag frozen chicken nuggets
- 6 Tbsp.
unsalted butter, 4 tbsp. melted
- 1/4 cup
hot sauce
- 2 Tbsp.
honey
- 4
burrito-size flour tortillas (at least 9")
- 4
romaine lettuce leaves, halved crosswise
- 1 cup
crumbled blue cheese (about 4 oz.)
- 4 Tbsp.
ranch dressing, plus more for serving
Directions
- Step 1Prepare chicken nuggets according to package directions.
- Step 2In a large bowl, whisk melted butter, hot sauce, and honey until well combined. Add chicken nuggets and toss to coat.
- Step 3In the center of a tortilla, arrange 2 lettuce leaves, 1/4 cup blue cheese, chicken nuggets, and 1 tablespoon ranch dressing. Fold in 2 sides, then tightly roll into a burrito. Repeat 3 times to make 4 burritos.
- Step 4In a large skillet over medium-high heat, melt 1 tablespoon butter. Cook 2 burritos seam side down, turning to brown all sides, until crisp and golden, about 4 minutes total. Transfer to a plate. Repeat with remaining 1 tablespoon butter and burritos.
- Step 5Slice in half. Serve with more ranch dressing alongisde.
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