These are the other wraps I take with me when I travel in addition to the Thai Chicken Wrap. You can make them a day or two ahead, store them in the refrigerator. They hold up nicely in a lunch cooler with an ice pack for my trip. Because they have black beans, cabbage and carrots, they also make a very nice filling lunch.
To keep the filling from falling out as you roll, use a knife to move the filling toward you when you roll up the tortilla.
You can secure the roll with toothpicks or use more of the Frank’s yogurt spread to make the tortilla “stick,” together.
I like to cut the tortillas in half when I’m finished rolling, that way when I need a snack, I don’t have to eat the entire wrap, but maybe just a half and save the other half for later.
Buffalo Chicken Wrap
Ingredients
- 10 large tortillas see my homemade tortilla recipe
Filling:
- 6 oz. cooked chicken breasts
- 2 cabbage leaves I like Napa, you can also use spinach
- 1 can black beans rinsed and drained very well
- 1 c. carrots shredded
- 1/4-1/2 c. red onion use more or less depending on what you like
- 1/2-1 jalapeno
- 5 oz of blue cheese or sharp cheddar
Frank's Red Hot Spread:
- 1 c. non fat Greek yogurt I like Fage
- 2-3 T. Frank's Red Hot Sauce
- 2 T. light mayonnaise
- 2 garlic cloves minced
Instructions
- In a medium bowl, combine chicken, cabbage, beans,carrots, onions, and jalapeno. Mix well.
- In a small bowl, combine yogurt, Frank's Red Hot Sauce and mayonnaise.
- Place a tortilla on a cutting board, spread about 1 T. the Frank's Red Hot Spread over the entire tortilla.
- Place 1/2 c. filling near the bottom of tortilla. Sprinkle with 1/2 oz (about 1 T. of cheese) and roll up tortilla.
- Use a toothpick if necessary to fasten tortilla.
- Cut into 2 pieces if desired. Do this for the remaining tortillas.
