This Buffalo Chicken Crunch Wrap features seasoned chicken breast combined with a flavorful ranch salad and stuffed in a large tortilla. It's cooked until golden and crispy, making it a delightful meal for any occasion.
1: In a bowl, season the chicken with salt, pepper, paprika, red chili powder, garlic powder, and oil.
2: Heat oil in a pan and cook the chicken on both sides for 5-6 minutes each, until fully cooked through.
3: Shred the cooked chicken and add sour cream, mayonnaise, and hot sauce. Mix well and set aside.
4: Make the ranch by combining mayonnaise, sour cream, buttermilk, salt, pepper, garlic powder, dill, and parsley in a bowl. Mix well.
5: In a separate bowl, combine lettuce, tomato, and onion. Add ranch and mix until vegetables are evenly coated.
6: To assemble the Crunchwrap: add chicken mixture, followed by Mozzarella and Cheddar cheese, tortilla chips, and the salad into a large tortilla wrap. Place a smaller tortilla wrap on top and fold edges toward the center.
7: Cook the Crunchwrap seam-side down for 3 minutes until golden. Add oil to the pan and flip to cook the other side for an additional 3 minutes.
