I am still working on fun lunchbox ideas for my kids since we are just days away from the new school year starting. My Curried Chicken and Mango Chutney Salad was such a hit that I decided to try another chicken recipe. This time around I went back to my very popular Low-Carb Buffalo Chicken Bites recipe and turned that into a wrap.
It took no time to shred the cooked buffalo chicken bites and add some celery, onion and mayo to for a buffalo chicken salad. Then I just rolled it into a wrap and we were off to the races. Place it in the lunchbox with a ice pack to keep everything cool until lunch and the kids will be smiling when they open it up.
1/2 of the recipe for Buffalo Chicken Bites
Thinly sliced celery (about a 1/4 cup)
Thinly sliced onion (about a 1/4 cup)
Mayonnaise as desired (I added about 1/3 of a cup)
Prepared Ranch Dressing as desired (optional)
Hot Sauce (more hot sauce is optional)
Make half of the Buffalo Chicken Bites recipe (using only one pound of chicken and reducing other ingredients by half). Then allow chicken to cool and shred into large pieces. Next add mayonnaise, sliced celery and onion. Note: I used a mandolin to make very thin slices.
Take a large flour tortilla and heat it on a skillet for about 10 seconds on each side. A warm tortilla is more pliable, but don't over heat and make the tortilla crispy. Layer lettuce in the center of tortilla and top with the buffalo chicken mixture. Then drizzle ranch dressing and hot sauce (optional).
Next fold the sides of the tortilla to cover the filling. Your filling will be in the center and there will be to open ends of the tortilla. Start at one end and roll tightly until you reach the other side. I like to secure each end with a toothpick and then slice it in the center so everything stays put.
Makes 3-4 large tortilla wraps.
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