Buffalo Chicken Wraps
"Rotisserie chicken's spicy second act. Takes five minutes if you don't count the time spent wondering why you don't make these every day."
The Game Plan
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Pull about half the meat off the rotisserie chicken. Use two forks and go with the grain — dark meat from the thighs shreds easiest.
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Place the shredded chicken in a medium bowl and toss with the buffalo sauce until everything is evenly coated. Start with 1/4 cup and add more if you like it hot.
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Warm the tortillas: stack them between two damp paper towels and microwave for 20-30 seconds. This makes them pliable and less likely to crack.
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Lay out a tortilla on a clean surface. Think of it as a blank canvas for spicy art.
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Lay down a line of shredded lettuce across the center, leaving about 2 inches on each side.
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Add a generous portion of the buffalo chicken on top of the lettuce.
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Sprinkle with cheese, add diced celery if using, and lay a few avocado slices across.
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Drizzle with ranch dressing. Be generous — the ranch is doing important cooling work here.
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Fold in both sides of the tortilla, then roll tightly from the bottom up, tucking the filling in as you go.
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Slice in half on a diagonal if you want it to look restaurant-worthy.
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Repeat with remaining tortillas.
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For a crispy finish, heat a dry skillet over medium heat and place each wrap seam-side down for 1-2 minutes. Flip and sear the other side until golden.
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Slice each wrap in half on a diagonal. It looks better and is easier to eat. Win-win.
