Buffalo "Chicken" Wrap With Cheddar-Ranch & Roasted Peppers
Buffalo "Chicken" Wrap With Cheddar-Ranch & Roasted Peppers is a ketogenic main course. For $38.93 per serving, this recipe covers 67% of your daily requirements of vitamins and minerals. This recipe serves 1. One portion of this dish contains around 342g of protein, 302g of fat, and a total of 4288 calories. This recipe is liked by 2 foodies and cooks. From preparation to the plate, this recipe takes roughly 45 minutes. If you have meatless buffalo tenders, cream, snack stick of extra sharp cheddar, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Buffalo "Chicken" Wrap With Cheddar-Ranch & Roasted Peppers, Slow Cooker Cheddar Buffalo Chicken Sandwiches with Ranch Dressing, and Buffalo Ranch Popcorn From Scratch No Ranch Packet.
Servings: 1
Preparation duration: -1 minutes
Cooking duration: -1 minutes
Ingredients:
4 meatless buffalo tenders- thawed (I use Veggie Patch brand)
Red crushed pepper- to taste
1/2 snack stick of reduced-fat Extra Sharp Cheddar (I use Crackel Barrel Brand)- sliced into small thing str
3 Coarse ground black pepper- grinds
1 tablespoon reduced-fat Mayo (I use Hellman's)
1 tablespoon reduced-fat sour cream (I use Breakstone's Brand)
1 tablespoon Ranch Powder (I use Hidden Valley)
1/2 roasted pepper- cut into strips
1/2 roma tomato finely chopped
1/2 finely chopped Romaine lettuce
1 whole-wheat wrap/tortilla (I used a tortilla since thats what we had at home!)
Equipment:
toaster
oven
baking sheet
Cooking instruction summary:
- Preheat toaster oven to 375. Spray baking sheet with PAM and place tenders on sheet. Baked for 10 minutes, flip at 5 minutes.
- While the tenders are baking, prepare the spread by mixing all ingredients together. Set aside to let the flavors mingle and come together.
- Mix together the lettuce and tomatoes. Set aside.
- 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!
Step by step:
1. Preheat toaster oven to 37
2. Spray baking sheet with PAM and place tenders on sheet.
3. Baked for 10 minutes, flip at 5 minutes.While the tenders are baking, prepare the spread by mixing all ingredients together. Set aside to let the flavors mingle and come together.
4. Mix together the lettuce and tomatoes. Set aside.Just 2 minutes before the tenders are done, spread the ranch onto the tortilla.
5. Place the warm tenders directly onto the torilla in the middle creating a row.
6. 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.
7. Place on a serving dish and cut in half. Enjoy!
Nutrition Information:
covered percent of daily need
