Cheesy Buffalo Chicken Pizza Wrap
This Cheesy Buffalo Chicken Pizza Wrap is what happens when your favorite bar food and your go-to salad wrap transform into one delicious lunch recipe. It’s crispy, creamy, loaded with flavor, and comes together in less than 20 minutes!
Ingredients
- ½ head Iceberg Lettuce
- ⅔ cup Ranch Dressing divided
- 1 8oz block Land O Lakes® Co-Jack® Cheese Chunk shredded and divided
- Flaky Salt
- Fresh Cracked Black Pepper
- 2 large Flour Tortillas
- 1 cup Store-Bought Popcorn Chicken cooked
- 1 tablespoon Land O Lakes® Olive Oil & Sea Salt Butter
- ⅓ cup Buffalo Sauce
Instructions
- Roughly chop the iceberg lettuce, rinse, and pat it dry. Add to a large mixing bowl with half of the ranch dressing, one-third of the shredded cheese, a hefty pinch of flaky salt, and some freshly cracked black pepper. Toss well to combine and set aside.
- Place the flour tortillas on a lined baking sheet. Spread the remaining ranch dressing evenly across both tortillas. Sprinkle each with the remaining Land O Lakes® Co-Jack® shredded cheese (or less depending on how large your tortillas are).
- Place the baking sheet under the broiler for a few minutes, just until the cheese is melted, bubbly, and starting to brown slightly. Remove from the oven and let rest for 1 minute.
- **While the tortillas are broiling, heat the butter in a skillet over medium heat. Once melted, add the popcorn chicken and cook for 2–3 minutes until hot and slightly crisped. Pour in the buffalo sauce and toss to coat evenly. Remove from heat.
- Evenly divide the salad mixture and buffalo chicken between the two tortillas. Gently roll each one up like a wrap.
- Slice in half if desired and serve immediately with extra ranch dressing on the side for dipping.
Notes
** If your buffalo chicken is freshly made and still hot, you can skip the part about pan frying it to make it crispy - simply toss with buffalo sauce and continue recipe as written.
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