Buffalo “chicken” Wrap With Cheddar-ranch & Roasted Peppers
From chefpriyanka 13 years ago
- 12 minutes to make
- Serves 1
I used to be a chickatarian and have recently turned into a full vegetarian. It wasn’t a very hard transition for me, considering I’m Indian and most of my food is vegetarian to begin with. However, as a past meat eater, I do miss certain tastes like buffalo or barbecue chicken. Read more The inspiriation for this dish came from the wrap/burrito station at Boston University dining halls- sad, but true. I started off by using meatless buffalo tenders, combine it with my homemade ranch spread, cheddar and roasted peppers. It’s a great lunch that’s packed with protein and veggies. It’s pretty healthy too! See less
Ingredients
- Buffalo Wrap: shopping list
- 4 meatless buffalo tenders- thawed (I use Veggie Patch brand) shopping list
- 1 whole-wheat wrap/tortilla (I used a tortilla since thats what we had at home!) shopping list
- 1/2 finely chopped romaine lettuce shopping list
- 1/2 roma tomato finely chopped shopping list
- 1/2 roasted pepper- cut into strips shopping list
- 1/2 snack stick of reduced-fat Extra Sharp Cheddar (I use Crackel Barrel Brand)- sliced into small thing strips shopping list
- PAM shopping list
- Ranch Spread: shopping list
- 1 tbsp reduced-fat Mayo (I use Hellman’s) shopping list
- 1 tbsp reduced-fat sour cream (I use Breakstone’s Brand) shopping list
- 1 tbsp Ranch Powder (I use Hidden Valley) shopping list
- Red crushed pepper- to taste shopping list
- Coarse ground black pepper- 2-3 grinds shopping list
How to make it
- 1. Preheat toaster oven to 375. Spray baking sheet with PAM and place tenders on sheet. Baked for 10 minutes, flip at 5 minutes.
- 2. While the tenders are baking, prepare the spread by mixing all ingredients together. Set aside to let the flavors mingle and come together.
- 3. Mix together the lettuce and tomatoes. Set aside.
- 4. Just 2 minutes before the tenders are done, spread the ranch onto the tortilla. Place the warm tenders directly onto the torilla in the middle creating a row. Place the cheddar strips, pile high with lettuce and tomatoes and finally add the roasted peppers. Top with a few grinds of black pepper (to taste) and roll into a burrito-shape making sure everything stays inside. Place on a serving dish and cut in half. Enjoy!
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