Buffalo Chicken Wraps with Avocado, Bacon and Red Onion

So, yes. I do have certain foods that I tend to gravitate toward. Among those being avocado, bacon and all things spicy. But there are also those ingredients that just don’t really appeal to me, including bleu cheese – something that my sous chef and I just don’t see eye-to-eye on. Perhaps because he’s 6’4″ and I’m a measly 5’5″. Just kidding… but seriously. When we order wings? One side ranch, one side bleu cheese. Which I’m secretly thrilled about because it means more ranch dressing for me! But shh.. that’s our secret.  So, that being said, this recipe isn’t traditional in the sense that it has ranch dressing rather than bleu cheese dressing and a Mexican blend of cheese instead of actual bleu cheese. But if you’re a bleu cheesy kind of person, of course modify it to your liking! Let’s get started.

Buffalo Chicken Wraps with Avocado, Bacon and Red Onion:

• 1 chicken breast, sliced in half lengthwise
• 2 wraps (we used one spinach wrap and one sun-dried tomato wrap
• 1/2 cup of your favorite wing sauce
• Ranch dressing, for drizzling (or bleu cheese dressing)
• 1/2 cup Mexican cheese blend (or bleu cheese)
• 4 slices bacon, cooked to a crisp
• 1/4 small red onion, thinly sliced
• 4 pieces of hearts of romaine lettuce
• 1 avocado, thinly sliced
• 2 slices of a beefsteak tomato, cut in half

First things first. Preheat your broiler. We popped our bacon in for 15 minutes on a baking sheet lined with tinfoil – but, feel free to prepare your bacon any way you’d like. But regardless, leave your broiler on for the chicken. Then, thinly slice your chicken lengthwise. Slather with buffalo sauce and season with salt and pepper.

Pop these bad boys in the oven for 5 minutes, then flip and slather/season the other side. Then, throw them back in for about 4 more minutes. Remove from oven and set aside.

When cool, slice into thin strips. Now that the bacon and chicken are finished, we’re going to begin construction of these gorgeous wraps.

Now, there’s a strategy to wraps. You need to construct your goodies toward one side or the other for the ease of wrapping. If it’s in the middle, it’s pretty much impossible. So, start by placing two hearts of romaine on each wrap, then topping with the tomato and red onion.

Notice the left leaning veggies…

Then thinly slice the avocado and place atop the vegetables (I also like to season my avocado with sea salt and pepper). Add your bacon.

Next, place your chicken on the wrap and top with your cheese.

Then drizzle with buffalo sauce, well, just for good measure.

And of course, a generous drizzle of ranch dressing.

Now, carefully begin wrapping from the side that you constructed the goodies, tucking everything in and making sure it’s nice and tight. And there you have it! An easy peasy dish that’s bursting with flavor.

Now, would you have wine with wings? I hope not. So I wouldn’t recommend wine with this wrap either… but a nice cold beer? Bingo.

Cheers!