Ingredients
Equipment
Method
- Season the diced chicken breast with sea salt and black pepper. This step is crucial because it enhances the flavor of the chicken, making each bite delicious.
- Heat a skillet over medium-high heat and pour in your olive oil. Wait for the oil to get hot, but not smoking, to ensure the chicken sears nicely.
- Once the oil is ready, add the seasoned chicken to the skillet. Cook it until fully cooked through, about 6 to 8 minutes, stirring occasionally. You want the chicken to be golden brown on the outside and reach an internal temperature of 165 degrees Fahrenheit.
- After the chicken is cooked, remove it from heat and toss it in 1/4 cup of buffalo sauce. This will coat the chicken with that spicy flavor we all love!
- Next, take each tortilla and cut a line from the middle to the edge. This cut will help you fold the wrap later.
- Using the cut as a guide, spread cream cheese on the first quarter of the tortilla. This will add creaminess and help bind the ingredients together.
- In the next quarter of the tortilla, lay down the buffalo chicken, making sure to scoop up some of the sauce for extra flavor.
- Spread blue cheese in the third quarter, adding a tangy kick that contrasts beautifully with the buffalo sauce.
- Finally, in the last quarter, arrange the chopped spinach. This adds a fresh crunch and makes the wrap more nutritious.
- To fold the wraps, take the quarter with the cut next to it and fold it over the next quarter. Then pick up the layered triangle and fold it onto the next quarter. Repeat this process until you’ve formed a triangle. All the delicious fillings should be securely tucked inside the tortilla.
- Heat your skillet over medium heat again and cook each folded wrap for 1 to 3 minutes on each side. This will heat everything through and make the tortilla nice and crispy!
Notes
If you have leftover wraps, store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet for the best results.