Buffalo chicken wraps

25 Minutes • Gluten-free • Low FODMAP • Serves 4 • Crunchy on the outside, spicy and cheesy inside. These come together in minutes...perfect for a weeknight, Sunday night, or game night.

INGREDIENTS:

1 cup cooked shredded chicken

1/4 cup lactose-free sour cream

1/3 cup buffalo sauce, plus more for serving (low FODMAP recipe below)

2 tablespoons chopped fresh chives

1 tablespoon dried parsley

1 teaspoon dried dill

3 green onions (green part only) chopped

4 large (burrito size) low FODMAP gluten-free tortillas (I like brown rice tortillas)

2 cups shredded romaine lettuce

2 celery stalks, finely chopped

3 green onions, chopped

1/2 cup shredded cheddar cheese

1/2 cup shredded pepper jack cheese

1 jalapeno pepper seeded and chopped (optional for serving)

olive oil, for cooking

RANCH DRESSING INGREDIENTS:

1 cup lactose-free sour cream

1/2 cup fresh cilantro (or chives), finely chopped

2 teaspoons Smoke n Sanity Supper Club low FODMAP Ranch Seasoning (alternatively add salt, pepper, and a teaspoon of garlic-infused olive oil in place of this seasoning)

BUFFALO SAUCE INGREDIENTS:

¼ cup water

2 tablespoons white vinegar

1/2 teaspoon cayenne pepper (or to your taste)

1 tablespoon garlic-infused olive oil

1 – 2 tablespoons maple syrup (to your taste)

1 - 2 teaspoons salt (to your taste)

1 teaspoon tapioca starch (or corn starch) to thicken

BUFFALO SAUCE DIRECTIONS:

Combine all ingredients in a small jar and shake to combine. Taste and adjust seasoning to your preference. Voila! You’re done.

BUFFALO WRAP DIRECTIONS:

In a bowl, combine the chicken, sour cream, buffalo sauce, chives, parsley, dill, and chopped green onions. Set aside.

To make the ranch. Combine all ingredients in a bowl. Stir to combine. Set aside.

To assemble, cut down from the center of the tortilla to the edge. Spread the chicken in the bottom left corner, then add a handful of the lettuce, celery, and green onions on the top left corner. Spread the ranch on the top right corner and the cheese on the bottom right corner.

Fold the buffalo chicken over the lettuce. Then, working clock-wise, folding that quarter over the ranch. And finally, fold that quarter over the cheese.

Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with extra buffalo sauce, ranch dip, and chopped jalapenos.

Original recipe inspired by Tieghan Gerard of Half Baked Harvest.

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