Directions:

In a medium bowl, mix the shredded chicken with buffalo sauce until well coated.

Lay out the flour tortillas on a flat surface. Divide the buffalo chicken evenly among the tortillas, leaving space at the edges for rolling.

Top the chicken with an equal amount of lettuce, carrot, celery, and red onion.

Drizzle each with ranch dressing and sprinkle with blue cheese crumbles if using.

Fold in the sides of each tortilla and roll tightly to enclose the filling.

Optional: For a crispy finish, heat a skillet over medium heat and cook each wrap for 1-2 minutes on each side until golden brown.

Serve immediately, with extra buffalo sauce or ranch dressing for dipping.

Prep Time: 15 minutes | Cooking Time: 4 minutes (optional) | Total Time: 19 minutes

Kcal: 420 kcal | Servings: 4 servings