Delicious Copycat Freshii Buffalo Chicken Wrap
Serving Size / Yield
- 1 Tbs. vegetable oil
- 1 lb. boneless, skinless chicken breasts, cut into strips
- 1/3 C. buffalo sauce
- 4 (10-inch) spinach tortillas
- 2 1/2 C. shredded romaine lettuce
- 1 tomato, diced
- 1/2 C. cheddar cheese, shredded
- 1/4 C. ranch
In a large skillet, heat vegetable oil over medium-high heat. Add chicken and cook for 10-12 minutes or until chicken is no longer pink and has started to brown slightly. Remove from heat. In a mixing bowl, toss chicken into buffalo sauce.
Lay out tortillas and evenly divide and place chicken on tortillas. Top with lettuce tomatoes, cheese and ranch. Fold and wrap tortillas. Serve.