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Yields:
4
Prep Time:
10 mins
Total Time:
30 mins
We love crunchwrap supremes and we love buffalo chicken wings so naturally we combined them! This is our favorite take on buffalo chicken and have a strong feeling you are going to love it too.
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Ingredients
- 2 cups
Cooked shredded chicken
- 1/4 cup
hot sauce, such as Frank's
- 2 Tbsp.
butter, melted
- 1 Tbsp.
finely chopped chives
Kosher salt
Freshly ground black pepper
- 4
large flour tortillas
- 1
stalk celery, chopped
- 1 cup
shredded white Cheddar
- 1/2 cup
Shredded romaine lettuce
- 1/2 cup
crumbled bue cheese
- 1 Tbsp.
vegetable oil
Ranch dressing for dipping, optional
Directions
- Step 1In a medium bowl, combine shredded chicken, hot sauce, and melted butter. Add chives and season with salt and pepper.
- Step 2Onto each flour tortilla, add about a quarter each of the chicken mixture, celery, cheddar, romaine and blue cheese.
- Step 3Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.
- Step 4In a large skillet over medium heat, heat vegetable oil. Working one at a time, add crunchwrap, pleated side down. Cook until bottom is golden, about 3 minutes, then flip and cook on other side until golden, about 3 minutes more. Repeat with remaining crunchwraps.
- Step 5Cut crunchwraps in half and serve warm with ranch for dipping.
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