Try this Buffalo Chicken Avocado BLT Wraps recipe
- salt and pepper
- 2 tablespoons olive oil
- 4 ounces blue cheese crumbled
- 1/2 cup fresh cilantro chopped
- 1/2 cup (1 stick) butter melted
- 1/2 cup hot sauce (i like to use franks original hot sauce
- 1/2 teaspoon seasoned salt (check for gluten free labels)
- 1 pound boneless skinless chicken tenders or breast
- 8 slices thick cut bacon fried
- 2 tomatoes, sliced and sprinkled with salt + pepper
- 1 large head buttered lettuce chopped
- 1 avocado, peeled pitted + sliced
- potato chips lightly crushed (make sure they are gluten free if needed)
- 4 whole wheat tortillas warmed (use gluten free wraps if needed)
- ranch or blue cheese dressing for serving
- Carbohydrate 86.7601288405555 g
- Cholesterol 119.444142375807 mg
- Fat 71.773852966076 g
- Fiber 12.1100003659844 g
- Protein 25.3885479449907 g
- Saturated Fat 34.2514994840895 g
- Serving Size 1 1 WRAPS (449g)
- Sodium 1222.18974069007 mg
- Sugar 74.6501284745712 g
- Trans Fat 5.39099288124834 g
- Calories 1079 calories
Step-by-step
- In a medium bowl mix together the butter, hot sauce and seasoned salt. Set aside.
- Preheat the grill to medium-high heat or preheat your oven to 400 degrees F.
- Toss the chicken with olive oil, salt and pepper. Add 2 tablespoons of the buffalo sauce and toss again. Grill the chicken for 5 minutes per side or until cooked through. OR bake for 20 minutes or until cooked through. Remove from the grill or oven and shred with two forks or your hands. Toss with more buffalo sauce (leave some for serving).
- To assemble the wraps layer a little buffalo chicken in the middle of each wrap. Now add bacon, lettuce, tomato and avocado. Drizzle with extra buffalo sauce, sprinkle with blue cheese and cilantro. Add some potato chips. Roll up the tortilla and serve with ranch or blue cheese dressing +more buffalo sauce + potato chips. EAT!
Constructing wraps with warm poultry and fresh vegetables typically leads to a soggy, unmanageable lunch within hours. Excess moisture from tomatoes and hot sauce degrades the tortilla structure rapidly if assembled incorrectly. Prevent structural failure by cooking the chicken at 400 degrees Fahrenheit until it reaches an internal temperature of 165 degrees, then cool the meat completely before combining it with produce. Shredding chilled protein retains moisture without transferring steam to the butter lettuce or avocado slices.
Preparing components ahead of time maximizes ingredient efficiency for quick assembly during the week. Store the cooked poultry and crisp bacon in airtight containers for up to three days, keeping raw elements separate to preserve texture. Freezing assembled grain-wrapped sandwiches is not recommended due to the high water content in tomatoes and fresh greens, which turns unpleasantly mushy upon thawing. Instead, keep extra tortillas in the freezer and thaw them individually at room temperature before filling.
Regional variations of vinegar-based cayenne pepper condiments trace back to mid-century tavern snacks in western New York, traditionally served with dairy-based dips to temper the heat. Swapping the standard blue cheese for crumbled goat cheese offers a milder tartness if preferred.
