Shredded Buffalo Chicken Wraps with Blue Cheese and Ranch

What you need

• 450 g (1 lb) boneless, skinless chicken breasts
• salt, for the cooking water
• 80 ml (1/3 cup) cayenne hot sauce
• 2 tbsp butter
• 4 large flour tortillas, about 25 cm (10 in)
• 60 g (2 cups) romaine lettuce, shredded
• 1 stalk celery, thinly sliced
• 40 g (1 1/2 oz) blue cheese, crumbled
• 60 ml (1/4 cup) ranch dressing

Method

Restated from the original video

1. 1

   Put the chicken in a pot, cover with water by 2.5 cm and add a good pinch of salt.

2. 2

   Bring to a boil, then lower to a gentle simmer, cover and cook until the chicken reaches 74 °C (165 °F) inside, 12-15 min.

3. 3

   Move the chicken to a board, rest it for 5 min and shred it with two forks.

4. 4

   Melt the butter in a large pan over low heat, stir in the hot sauce, then add the chicken and toss for 1 min until coated.

5. 5

   Warm the tortillas one at a time in a dry frying pan, 15-20 seconds per side, so they fold without cracking.

6. 6

   Lay the lettuce and celery down the middle of each tortilla, top with the chicken and blue cheese, and drizzle with ranch dressing.

7. 7

   Fold in the sides, then roll up tightly from the bottom edge. Cut each wrap in half on a diagonal and serve right away.

Imported from afoodloverskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.