Buffalo Chicken Wraps With Bacon Recipes

BUFFALO CHICKEN WRAPS

Steps:

• Place the bacon in a large and deep skillet over medium-high heat. Cook the bacon, flipping it occasionally, until brown and crisp, for 10 to 15 minutes.
• Cool the cooked bacon on a plate lined with paper towels to remove excess oil. Crumble once cool.
• Discard most of the bacon grease, leaving only two tablespoons in the pan.
• Add the chicken chunks to the pan and cook, stirring constantly, until browned, about 10 minutes.
• Cover the skillet and let the chicken cook until its juices run clear, about 10 more minutes.
• Coat the chicken with the buffalo sauce and melted butter. Mix in the bacon crumbles.
• In a large, ungreased skillet over medium heat, warm the tortillas, one by one. Flip over once brown spots and air bubbles form. Heat for 20 more seconds, and move on to the next.
• Fill the tortillas with a 3rd of the chicken, a tablespoon of tomatoes, and a tablespoon of ranch dressing.
• Wrap the tortillas around the filling and serve warm. Enjoy!

BUFFALO CHICKEN WRAPS WITH BACON

Steps:

• In a large skillet, bring chicken and 1/2 cup buffalo wing sauce to a boil. Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink. Remove from the heat; cool slightly. Shred chicken with two forks., Place a lettuce leaf on each tortilla; spoon about 1/2 cup chicken mixture down the center. Top with bacon and green pepper. Drizzle with ranch dressing and remaining buffalo wing sauce; roll up.

BUFFALO CHICKEN WRAPS

Steps:

• In a shallow bowl, combine the flour, salt and pepper. Place buttermilk in another shallow bowl. Dip chicken in buttermilk, then roll in flour mixture. , In a large skillet, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170°. Drain on paper towels; cut into strips., In a small bowl, combine hot pepper sauce and butter. Dip chicken strips into mixture, coating both sides. Place chicken in the center of each tortilla. Layer with lettuce, cheese and tomatoes; drizzle with salad dressing. Fold ends of each tortilla over filling; secure with toothpicks if desired.

BUFFALO CHICKEN AND RANCH WRAPS

Steps:

• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, 10 to 15 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble when cool.
• Drain off all but 2 tablespoons of the bacon drippings, and cook and stir the chicken breast chunks until browned, about 10 minutes. Cover the skillet and allow chicken to continue cooking until no longer pink inside and the juices run clear, about 10 more minutes. Stir in the Buffalo sauce and melted butter until chicken is thoroughly coated. Stir in the crumbled bacon. Keep the mixture warm.
• Heat the tortillas, one at a time, in a large ungreased skillet over medium heat until they begin to form air bubbles and small brown spots. Fill each each warmed tortilla with about 1/3 cup of the chicken filling and a tablespoon or so of tomatoes; sprinkle the tomatoes with 1 tablespoon of ranch dressing. Wrap the tortilla around the filling; serve warm.

BUFFALO CHICKEN SANDWICHES WITH BACON

Steps:

• In a small saucepan over medium heat, bring the first 5 ingredients to a boil; boil, uncovered, for 1 minute. Cool for 10 minutes; set aside 1/2 cup for basting. , Flatten chicken to 1/2-in. thickness. Pour remaining marinade into a large shallow container; add chicken and turn to coat. Cover; refrigerate for at least 2 hours. , Drain and discard marinade from chicken. Grill chicken, covered, over medium heat or broil 4 in. from heat for 5-6 minutes on each side or until a thermometer reads 170°, basting occasionally with reserved marinade. , In a small bowl, combine the blue cheese, buttermilk, mayonnaise, Parmesan cheese, chives, lemon juice, vinegar, garlic and pepper. Spread over roll bottoms; top with the chicken, bacon, cheese, lettuce, tomato and onion. Replace roll tops.

BUFFALO CHICKEN BACON WRAP

Steps:

• Cut chicken into 1-inch strips. Place in a saucepan and add 1/2 cup of buffalo wing sauce. Stir chicken into sauce so it has been covered with the sauce.
• Bring to a boil and then turn heat down; simmer for 10 to 15 minutes, just until chicken is done. Remove from the heat and take chicken out of the sauce and place chicken on a plate, cooling slightly. Discard sauce in pan. Shred chicken; set aside.
• Warm the tortillas. Place a leaf of lettuce on each. Add the shredded buffalo chicken down the center and top with the bacon and pepper strips.
• Drizzle with Ranch dressing and the remaining buffalo wing sauce, to taste. Wrap up in the tortilla shell and serve.

BACON-WRAPPED BUFFALO CHICKEN BITES

Steps:

• Heat oven to 400ºF.
• Top each chicken piece with cream cheese piece; wrap with 1 bacon piece. Secure with wooden toothpicks; place on foil-covered rimmed baking sheet.
• Bake 15 to 18 min. or until chicken is done. (Bacon will not be crisp.)
• Mix wings sauce and sugar until blended; brush onto bacon-wrapped bundles. Bake 8 to 10 min. or until bacon is crisp, and sauce is hot and bubbly.

BUFFALO CHICKEN WRAPS

Steps:

• Heat the vegetable oil and butter in a large skillet over medium-high heat. Place the chicken in the pan; cook and stir until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Remove the pan from the heat. Pour the hot sauce over the cooked chicken and toss to coat.
• Lay out the flour tortillas and divide the chicken evenly among the tortillas. Top the chicken with lettuce, celery, and blue cheese dressing. Fold in the sides of the tortilla and roll the wrap burrito-style.