Buffalo Chick’n Ranch Wrap

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When I served tables at Red Robin while in college, their buffalo chicken wrap was one of my favorite meals to buy on my lunch break. I had to recreate that while adding my flare to it. You can make your own buffalo sauce or ranch for this, but I am okay with taking shortcuts for these if you don’t have the time to make them from scratch.

I used Frank’s Red hot sauce and Follow Your Heart High Omega Ranch because both are legends in their field, and staples in my fridge. Feel free to swap put whatever brands you prefer, but I recommend trying these at least once.

This is a great light lunch or can be paired with a side of fries like I did here if you want to fill up. Have you had the Red Robin chicken wrap and what did you think? Let me know in the comments below and remember to subscribe for more recipes like this.

Thanks for reading,

Jessica

Buffalo Chick’n Ranch Wrap

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Yield: 3 wraps

Author: Jessica Morton

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

• 10 ounce package Gardein meatless chick’n strips (I used their teriyaki ones and left the sauce out because it was what I had on hand)
• 3 large vegan tortillas (I like Trader Joe’s extra-large tortillas)
• ½ cup Frank’s RedHot Buffalo wing sauce (more to dip wrap in if desired)
• 1 cup organic celery, diced
• 1 ½-2 cups organic romaine lettuce, chopped
• 2 Roma tomatoes, diced
• ½ cup vegan feta crumbles (I love The Herbivorous Butcher, Follow Your Heart, Trader Joe's, or Violife feta cheese)
• ½ cup Follow Your Heart High Omega Ranch (More for dipping fries or wrap in)
• ½ bag Alexia All Natural Seasoned Waffle Cut Fries (optional but worth it)

Instructions

1. Prep celery, romaine, tomatoes, and feta (if needed) and set aside.
2. If making the waffle cut fries, bake, or air fry these now based off the instructions. Time the chick’n around the time it takes to bake cook the fries.
3. Heat 1-2 Tbsp of vegetable oil in a non-stick frying pan over medium/high heat. Sauté frozen chick'n strips for approximately 5-7 mins until browned and crisp on all sides. Add the hot sauce the last couple of minutes and stir until all the strips are fully coated. Add more hot sauce if needed to coat evenly.
4. Once the chick’n strips are cooked, take the tortillas and heat them up one at a time in a large skillet, turning after a minute or two. Add the lettuce, tomato, celery, chick’n strips, feta, and drizzle the ranch on top. Add extra buffalo sauce if you want and wrap up like a standard wrap, cutting in half.
5. Side with waffle cut fries and a side of ranch and buffalo sauce to dip. If you are feeling extra saucy, mix the two sauces together to dip the fries and wrap in.

Notes

Remember: Do not overcook chick’n strips, it's not meat!