Grilled Buffalo Chicken Wraps

These wraps are filling and they travel well, so they’re great for packing up and taking on the road. But they taste just as delicious when you stay put, so you can enjoy them at your desk or around the table with your family. Theses Buffalo Chicken Wraps include juicy buffalo chicken layered on crunchy fresh veggies, topped with cheese and creamy dressing and wrapped tightly in a delicious flour tortilla.

How to make Grilled Buffalo Chicken Wraps

Ingredients

• 1 pound boneless, skinless, chicken breasts
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon grapeseed oil
• ½ cup Buffalo sauce
• ¼ cup L&B Pure Honey
• ½ teaspoon L&B Garlic Powder
• ¼ teaspoon onion powder
• 1 tablespoon unsalted butter
• 6 10-inch flour tortillas
• 2 cups chopped romaine lettuce
• 2 carrots, shredded
• 3 ounces blue cheese crumbles
• 3 ounces blue cheese dressing

Directions

1. Pat the chicken breasts dry and season with kosher salt and black pepper.
2. Heat a grill to medium-high heat and lightly brush the grates with grapeseed oil. Grill the chicken breasts for 3 minutes until grill marks form, turn 90 degrees and grill for another 3 minutes. Flip them over and repeat.
3. Remove the chicken breasts from the grill and cut into 1-inch pieces.
4. In a medium skillet, stir together the Buffalo sauce, honey, garlic powder, onion powder and butter and bring to a simmer. Add the chicken breasts to the skillet and cook at a simmer, stirring frequently, for 5 to 6 minutes or until the internal temperature reaches 165 F.
5. Spoon about ¼ cup of the buffalo chicken onto a tortilla , top with some chopped romaine, a pinch of shredded carrots, 1 tablespoon of blue cheese crumbles and 1 tablespoon of blue cheese dressing. You can spoon a little buffalo sauce from the pan over everything, if desired.
6. Fold in the left and right sides of the tortilla by about 2 inches, then roll the tortilla up to create a wrap.
7. Repeat steps 5 and 6 to make the remaining wraps. Serve warm.