Buffalo Chicken Wraps

I love buffalo sauce. If I had my choice any time I had wings, I would always order the buffalo style. Usually though, I am having wings with anti-buffalo flavor people and have to settle on one that we both like.

One of my biggest pet peeves about recipes with buffalo sauce, they feel that taking any hot sauce and adding some butter results in the same flavor as buffalo wings that you would order in a pub or restaurant. It doesn't. It still tastes exactly like whatever sauce you used. Only a bit richer. This made me a bit frustrated, as I tended to avoid recipes that I would have loved to try. Then one day I was at the grocery store and saw:

There is no need to add butter, and it tastes exactly like how a buffalo wing should taste! Although in the image above, the seal looks weird to me. Like someone used Paint to make it look like there is a seal. Am I wrong? (It wasn't me, obviously, since my skills in Paint are awesome, and no one would be able to tell it was fake)

I received my new Everyday Food in the mail the other day, and they had a section of sandwiches and wraps recipes. There are no links to the actual recipe, and I tweaked some things around, but the following is an adaptation from the recipe in EF for Buffalo Chicken Wraps.

I had planned on using actual chicken breasts, like in the recipe. I order chicken breasts through work, and I just got a new box on Monday (when I was making the wraps), but I left it at work. Of course. So I bought a rotisserie chicken and shredded the meat. Since I was only making two wraps, I reserved half the meat for later this week.

The half for the wraps I placed in a sauce pan, drizzled some of Frank's Red Hot Buffalo Sauce on top, and heated it over medium just to warm the chicken and sauce.

The original recipe made a blue cheese dip by combining crumbled blue cheese and plain yogurt. I had some sour cream on hand instead. I crumbled the blue cheese, and put it on my food processor with about 4 tbsp of sour cream.

I own one of those mini food processors, and it is my favorite thing. I use it all the time, since it is small and doesn't take up a lot of room in the dishwasher. I think everyone should own one.

I spread some of the blue cheese mix on a tortilla, and then topped it with some of the chicken mix, some sliced celery, carrot ribbons and shredded iceberg lettuce. (Luckily this time I bought the inorganic and it wasn't brown)

To make carrot ribbons, use your vegetable peeler as if you are going to peel the carrot, only just keep going until there is no carrot left.

These were really good. I think what I would do next time is make sure I used chicken breasts that were cut into chunks and then cooked in a pan. Rotisserie chicken was good in a pinch, but I think it would be better the other way.

I am also not the biggest blue cheese fan, I find it to be very overpowering so next time I might use a ranch dressing instead. Overall though, I really thought this was a great summertime supper.