Ingredients:

Buffalo Ranch Dressing

• 1/3 cup mayo

• 1/4 Cup buttermilk (sub regular milk with lemon juice)

• 2 Tbsp Buffalo sauce (I use Frank’s Red hot)

• 1/4 cup chives

• ranch seasoning (I use the Trader Joes one)

• salt and pepper to taste

Chicken

• 2 chicken breasts, shredded

• 1 cup buffalo sauce

Tostadas

• 4 corn tortillas

• Olive oil

Wraps

• 4 burrito sized tortillas

• 1 roma tomato, diced

• shredded lettuce

• pepper jack cheese

• sour cream (sub plain greek yogurt)

• green onion

• pickled jalapeño

Instructions

Make the ranch:

1. combine all ingredients in blender or bowl and blend until combined.

Make the tostadas: 

1. preheat oven to 425.

2. Coat corn tortillas in olive oil and cook until crispy (10-15 minutes).

Make the wraps:

1. In a small mixing bowl combine chicken and buffalo sauce.

2. Take one of the large flour tortillas and cut it into 4 triangles, set aside.

3. Working one at a time, place buffalo chicken mixture in the center of each tortilla. Top with a drizzle of ranch, tostada, shredded lettuce, tomato, green onion, pickled jalapeño, and shredded pepper jack.

4. Finally, top each one with a triangle piece of the tortilla.

5. Fold the edges up and over the center, tucking as you fold. Fold as tight as possible.

6. Heat olive oil in a large skillet. Carefully place each crunchwrap seam-side down and cook until the underside is golden brown, about 2 minutes. Flip and cook wrap on the other side, about 2 minutes longer. Repeat with each crunchwrap.

7. Slice each crunchwrap in half and enjoy!