Buffalo Chicken Ranch Wrap

Buffalo Chicken Ranch Wrap
Buffalo Ranch Chicken Wrap Header

Chicken saturated in Buffalo Sauce, stuffed inside a Steamed Pita Bread with Lettuce, Cucumbers, shredded Carrots, Celery, Green Onions, Ranch Dressing and Cheese. Maybe a dash or so of Franks RedHot Sauce on top to bring some extra heat. It’s an excellent Buffalo Chicken Ranch Wrap recipe for a Wrap Wednesday Meal.

Chicken Breast

A Chicken Breast on average is about 1/2 lb, give or take. So 1 Chicken breast is good for 2 Wraps.

The Chicken Breast can be filleted or diced, and then cooked. Chicken can be cooked in the skillet, grilled, rotisserie, steamed, air fried or baked. Even breaded and deep-fried for a Crispy Buffalo Chicken Ranch Wrap or skewered for Chicken Kebabs.

Chicken Breasts

Chicken Breast

Use about 1/4 lb of Chicken for each serving or more. Fillet the Chicken Breast and pound out to an even thickness, or just dice the Chicken.

Salt & Pepper the Chicken for seasoning lightly and then cook until done. Toss in Buffalo Sauce for full Saturation.

How to Sear Chicken Breast

Place the pan over medium heat and wait a few minutes for it to get hot. Sear 1/2 inch fillets for about 5 minutes per side or until an internal temp of 165 F with a bit of Oil. Better yet, use Rendered Chicken Fat if the Breast comes with the skin on. Once cooked, set aside to rest and cool down.

Just remove the Skin and chop into small pieces. Cook in the pan over medium to medium low heat until the fat is rendered, and the crackling is golden crisp. Scoop out the crackling and sear the Chicken Breast.

Salt the crackling and eat as a snack. It’s good for your Skin.

Baked Chicken

Chicken Quarters, Thighs or Legs can also be seasoned with Salt & Pepper and baked in the oven. Let cool and strip the meat off the bones. Use 1 Chicken Quarter, 1–2 Thighs, or 2 Drumsticks per wrap.

Salt & Pepper Seasoned Chicken

Chicken Legs

1 Chicken Quarter seasoned with Salt & Pepper for each wrap. Baked at 375 F for 45 minutes. Let rest to cool down. Strip off the bone and toss in Buffalo Sauce.

Salt & Pepper to season, with Skin on or removed to render out for other recipes. Save the bones by placing them into a Ziploc bag and freeze to make Broth.

Buffalo Chicken

No matter how the Chicken is cooked, toss the Chicken in the Buffalo Sauce before adding it to the Wrap.

Buffalo Chicken Stripped Meat

Buffalo Sauce Chicken

Use about 1 Tbl each of Margarine & Frank’s RedHot Sauce per 1/4 lb of meat.

Bread Wrap

Use Steamed Pita Bread or Toasted Tortillas for the Bread Wrap. A Steamer cookware set can do both, whether you steam the Pita bread and/or Chicken or Toast the Tortillas or cook the Chicken in the pan with some Fat.

Lebanese Pita Bread

Pita Bread

Steamed until softened and opened up along the edge about 40 % and separated to create a pocket. It only needs a few seconds in the steamer to soften.

Old El Paso Tortillas

Tortillas

Pan Fried a bit over medium heat to brown the Tortillas. For these you don’t need as many vegetables, or they can be omitted entirely. With just the use of Buffalo Chicken, Cheese and Ranch.

MasterClass Stack & Steam

Stack and Steam Set

Use a Steamer Set to steam the Pita Bread with about 1 Cup of water added to the bottom pan, or use the bottom pan to Toast the Tortillas. Use tongs to handle the bread.

Vegetables

Wash and prep the Vegetables. Feel free to add in other Vegetables such as Tomatoes, Peppers and Onions or Shallots. You can use half Iceberg Lettuce & Romaine Lettuce, or just one or the other.

Mixed Vegetables Romaine Iceberg Carrots Cucumber Green Onions Celery

Mixed Vegetables

For 2 Wraps.

  • 50g Iceberg Lettuce
  • 50g Romaine Lettuce
  • 8 slices of Cucumber chopped into 4
  • 1 each of Shredded Carrots & thinly Sliced Celery
  • 1-2 sliced Green Onions

Buffalo Chicken Ranch Wrap Sauces

The Sauce is an equal amount of Frank’s RedHot Sauce & Melted Margarine or Butter to create the Buffalo Sauce. Ranch Dressing is added in separately on top of the Vegetables. Add additional heat with a few shakes of Frank’s RedHot Sauce.

Franks RedHot Sauce

Franks RedHot Sauce

Used to make the Buffalo Sauce and by itself to add in some extra heat.

Buffalo Sauce

Buffalo Sauce

Use about 1 Tbl each of Margarine & Frank’s RedHot Sauce per 1/4 lb or serving of meat.

Ranch Dressing

Hidden Valley Ranch Dressing

Used in the Wrap over the Vegetables. Just squeeze the desired amount over the Salad.

Cheese

Use shredded Cheddar or Marble Cheese. If I have Babybel Cheese on hand, I will shred one of these up to include with the shredded Cheddar or Marble cheese.

Shredded Marble Cheese and one Babybel Cheese

Shredded Cheese

A handful of Shredded Cheddar Cheese or Marble per wrap.

Salt & Pepper

This Salt & Pepper blend is used to season the chicken and optionally the Vegetables. Just combine in a small bowl and use.

Salt & Pepper Blend

Salt & Pepper blend ingredients

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

How to make Buffalo Chicken Ranch Wrap

Season and cook the Chicken. Prepare the Cheese, Vegetables & Buffalo Sauce. Add the Chicken to the Bowl of Buffalo Sauce and toss well.

Steamed and Opened Pita Pocket

Steamed Pita Bread

Steam until softened, just a few seconds. Transfer to a plate with tongs and open along the edge 40 %. Separate to create a pocket.

Mixed Vegetables in a Pita Pocket

Vegetables

Stuff with assorted Vegetables. Optionally add Salt & Pepper to taste.

Mixed Vegetables in a Pita Pocket with Ranch Dressing

Ranch Dressing

Squeeze Ranch Dressing over the Vegetables.

Pita Pocket with Cheddar Cheese

Cheese

Add shredded Cheddar or Marble Cheese.

Open faced Buffalo Ranch Chicken

Buffalo Chicken

Add the Chicken tossed in the Buffalo Sauce.

Open Faced Buffalo Chicken Ranch Wrap with extra Hot Sauce

Extra Heat

Add a few dashes of Frank’s RedHot Sauce on top for some extra heat.

Tucked Pita Pocket

Tuck and Roll

Tuck in the Top Flap, pushing all the filling towards the end and roll. Serve or slice in half before serving.

If serving later, wrap in waxed paper to keep it from drying out.

Buffalo Chicken Ranch Wrap Pin

Buffalo Chicken Ranch Wrap

Chicken saturated in Buffalo Sauce, stuffed inside a Steamed Pita Bread with Lettuce, Cucumbers, shredded Carrots, Celery, Green Onions, Ranch Dressing and Cheese. Maybe a dash or so of Franks RedHot Sauce on top to bring some extra heat. It's an excellent Buffalo Chicken Ranch Wrap recipe for a Wrap Wednesday Meal.
Make it with Chicken Breast, Quarters, Thighs, or Drumsticks. With Chicken Breast the cook time will be about 10 minutes, with dark Chicken meat it will be about 45 minutes.
Prep Time15 minutes
Cook Time10 minutes
Chicken Quarters45 minutes
Servings: 2 Wraps

Equipment

  • 1 Mixing Bowl For the Buffalo Sauce and Chicken
  • 1 Small Bowl For the Salt & Pepper Blend
  • 1 Steamer & Tongs
  • 1 Double Press Grill or roasting pan if Baking

Ingredients

  • 1/2 lb Chicken Meat - 1 Chicken Breast filleted, 2 Quarters, 3–4 Thighs or 4 Drumsticks
  • 2 Tbl Margarine & Frank's RedHot Sauce - each, For the Buffalo Sauce.
  • 2 Pitas
  • 50 g Iceberg Lettuce - torn or chopped
  • 50 g Romaine Lettuce - chopped
  • 8 Slices Cucumbers - chopped into 4
  • 1-2 Stalk Green Onions - Sliced
  • 1 Small Carrot & Celery - Carrot shredded and Celery thinly sliced
  • As Desired Ranch Dressing
  • 1 Handful Shredded Cheddar Cheese - For each Wrap

Salt & Pepper

  • 1 Tbl Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp White Pepper

Instructions

  • Chicken Breast:
    Slice the Breast into Fillets and pound out about 1/2 inch thick. Season with Salt & Pepper blend. Grill in a double press Grill for 5–8 minutes. Remove and let cool before dicing. Or dice and pan fry with a bit of Oil until cooked through.
    Chicken Quarters, Thighs or Legs:
    Season Chicken with Salt & Pepper Blend, skin on or removed, and bake in the oven at 375 F for 45 minutes. Remove and let cool before stripping off the bone.
  • Prepare the Vegetables, shred the Cheese and make up the Buffalo Sauce in a small bowl and microwave or melt in a pan, then mix and empty into a larger bowl where the chicken will be added.
    Once the Chicken is done, toss the Chicken into the Buffalo Sauce and set aside.
  • Steam Pita Bread until softened (just a few seconds) and open along the edge about 40 %. Create a pocket by separating the two layers. Place the side that has the most tears, if any, facing up.
  • Assemble the Buffalo Chicken Ranch Wrap.
    Half of Vegetables – optionally Salt & Pepper to taste
    Ranch
    Handful of Cheese
    Buffalo Chicken
    few dashes of Frank's RedHot sauce if desired for extra heat
    Wrap it up and serve right away, or wrap in waxed paper and serve at a later time.

Notes

 

Tortilla Wraps

Pan Fried a bit over medium heat to brown the Tortillas. For these you don’t need as many vegetables, or they can be omitted entirely. With just the use of Buffalo Chicken, Cheese & Ranch.
Course: Lunch, Main Course
Cuisine: American, Canadian
Keywords: Buffalo Chicken Ranch Wrap, Buffalo Chicken Wrap, Chicken Wrap, Wrap Recipe, Wrap Wednesday
Author: JAH
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