Honey Buffalo Wraps with Yogurt Lime Ranch

I love buffalo anything, but adding honey to the sauce, plus a homemade lime ranch, gives this wrap an unexpected and delightful twist!

The Story

The Ingredients

Notes -

Protein: Vegetarian/vegan options that I think would be great here: cubed and baked extra firm tofu, frozen meatless chicken fingers/nuggets or strips, or cooked chickpeas.

Hot Sauce: The wrap that inspired this recipe was made with a honey sriracha sauce, but I prefer a buffalo vibe so I always make this with hot sauce like Frank's or Crystal. Choose a sauce you like at your preferred spice level!

Kashmari chili powder: I like adding a little heat, but not too much. Leave the chili out if you want a less spicy wrap, or substitute it for a spicier option such as cayenne for more heat!

The Recipe

makes 4 wraps

Ingredients

• 4 10-inch flour tortillas
• 3 cups cooked cubed chicken or cooked chicken substitute of your choice (see note for ideas) (450g)
• 1/2 cup mild banana peppers (63g)
• 1 cup grated sharp cheddar (114g)
• 2 cups shredded romaine (100g)
• Drizzle of neutral oil

Buffalo Sauce

• 1/2 cup hot sauce (see note) (130g)
• 1/4 cup honey (83g)
• 1/4 teaspoon garlic powder
• 1/4 teaspoon Kashmiri chili powder (see note)

Yogurt Lime Ranch

• 1/4 cup plain yogurt (80g)
• 1 TB fresh lime juice
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp fresh parsley, finely chopped
• 1 tsp fresh dill, finely chopped
• Pinch of salt

To Make

1. Make the buffalo chicken/chicken sub.

Add hot sauce, honey, garlic powder, and Kashmiri chili powder to a small saucepan and bring to a simmer over medium-low heat, stirring frequently. Allow to gently bubble for 8-12 minutes, still stirring frequently, until the sauce is considerably thicker and then add the cubed chicken/chicken sub.

Cook about 10 minutes more, stirring often, until the chicken is warmed through and the sauce forms a thick coating and no longer pools in the bottom of the pan. Remove from the heat and set aside.

2. Make the lime ranch.

Add all the lime ranch ingredients to a medium bowl and stir to combine. Add the shredded romaine and toss well.

3. Assemble the wrap.

Warm the flour tortillas - either at a time over the flame on a gas stove for a few seconds each side or in a stack for a few seconds in the microwave - and lay on your board.

I layer the wraps like this: cheese, chicken, romaine, banana peppers, cheese. Roll your wrap burrito style (see video!) by folding the sides in first and then rolling away from you, tucking as you go.

4. Toast the wrap

Warm a drizzle of oil in a large skillet over medium heat and add the wraps fold side down. Toast on one side 2-3 minutes, flip carefully with tongs and toast on the second side for another 2-3 minutes. Remove from the heat and enjoy.

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I hope you make and enjoy this recipe!

Thank you for being here!

💖, Katrina

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