![]() ![]() ![]() You’ll start by sprinkling your chicken with the buffalo rub. Use your favorite variety- white, wheat, spinach, sundried tomato to make it your own! Let’s Get Cooking! Take this from an appetizer to a meal with tortillas. Think of the tortilla like one big chip swooping up a ton of dip. Tortillas – You’ll need a vessel to hold it all together. Another nice option is red onion for some added crunch! Keep the white part and roots and you can regrow your green onions to use again! Green onions – Add a bit of flavor plus that onion flavor. I’ve had vegan Cheddar before and couldn’t tell at all! As always, substitute with your favorite vegan cheese if you like. But I think that it adds to the creaminess of the dish enhancing the cream cheese and complimenting the spiciness.Ĭheddar Cheese – Whether you mix shredded cheese in prior to assembly or top with sliced cheese prior to adding to the pan, you can’t go wrong. ![]() Ranch Dressing – Anything spicy just goes with Ranch. Use a vegan variety if you prefer, try this recipe from The Simple Veganista. Use the block variety instead of spreadable as that will melt too much when cooking later and may become runny. Brand name, store brand, make your own! Add the level of spice you want between the sauce and the seasoning.Ĭream Cheese – Add some creaminess, literally. Hot Sauce or Buffalo Sauce your preference – This is all up to you. I use prepared grill mats now (didn’t this day) that are advertised as non stick, but I still prefer adding a bit of oil when using in the oven just to be sure. Vegetable/Olive Oil – You won’t need much of either, these are just to prevent sticking. BUT if you’d like to check out Pampered Chef’s seasonings find a consultant near you- use this link and scroll down to the ‘find a consultant or party’ link. However if you’d like a vegan/vegetarian option, substitute with shredded Jackfruit or your favorite meat substitute.īuffalo Rub Seasoning- I used the Buffalo Rub from Pampered Chef. ![]() IngredientsĬhicken- So obviously for our chicken wraps we will need Chicken. You want to have a strong hold on your wraps when adding to your pan, but not destroy them. But if you are making more you can always cook in batches. To cook once assembled, I used a large pan to hold all of them at the same time. Use a deep bowl though as shredded chicken may go flying! You can always use two forks as well, but to save time and your hands, go for the mixer. You can also use a hand or stand mixer if you prefer to shred your chicken before assembling your wraps. They are washable and hold up to high heat levels. You’ll need a lined baking sheet, this particular time I used parchment paper to line my baking sheet, but have since switched over to reusable grill mats. Here’s some of the equipment that I used plus an explanation of the ingredients. And why bother creating a recipe for something so simple? Well, if you’re stuck for a dinner idea and come across this recipe, realize you have everything for it, then that’s why I posted this. Now I know they’re simple enough that anyone could come cup with the idea. Seeing what we had and needed to use, I came up with these super simple Buffalo Chicken Wraps. Looking for something simple to make one night, I browsed through our pantry, fridge, and freezer. Jump to Recipe - Print Recipe Buffalo Chicken Wraps – Easy, Quick, & Tasty ![]()
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