Mini Buffalo Chicken Ranch Wraps

That's right. I'm still on my buffalo kick. Actually, I don't think I've ever NOT been on it.
It's a disease. But can you blame me? I actually think I have a problem, because I love all things ORANGE!
Pumpkins, sweet potatoes, carrot (cake), anything but actual oranges. Not my favorite. But buffalo sauce? It's my favorite!

Mini Buffalo Chicken Ranch Wraps

My favorite dish at Buffalo Wild Wings is the Buffalo Chicken Ranch Wrap. The chicken is fried and oh-so-yummy! This is my own, healthier version of that dish. I used bake chicken, whole wheat tortillas and ranch seasoning to lighten things up a little. I also used part-skim cheese and loaded it with veggies. No guilt here!

Mini Buffalo Chicken Ranch Wraps

     serves 2

4 -7 inch whole wheat tortillas (I like the LaTortilla Smart and Delicious brand)

2 cooked chicken breasts, cut into pieces

1 celery stick, including leaves, chopped

1 peeled carrot, grated or cut into peels

4 lettuce leaves, chopped or shredded

Cilantro, chopped

4 T wing sauce (I use Louisiana)

2 tsp Hidden Valley Ranch powder mix

8 T part-skim shredded mozzarella cheese

In a small bowl, mix wing sauce and ranch powder together. Add chicken and stir to coat. Reheat chicken if cold.

Lay out tortillas and top with chicken, celery, carrots, lettuce and cilantro. Top with cheese.

Fold both ends of the tortilla inward, and wrap up. Heat a large skillet on medium heat and spray with non-stick cook spray. The idea is to cook long enough for cheese to melt.

Cook on both sides until golden brown.

Cut the four wraps in the middle, on a diagonal. 

Serve warm. Each serving is 2 mini wraps, or 4 diagonal pieces. Dip in additional ranch if desired. I didn't want these wraps to be leaky, so I used the ranch powder mix to achieve the ranch flavor, with out adding additional liquid.

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