Buffalo chicken wraps is my recent favorite, wrapped in whole wheat Indian flat bread is a perfect quick meal on the go......perfect for lunch box. Buffalo chicken wings is a popular American cusine; chicken is lightly fried in butter and mixed with red hot Buffalo sauce...most commonly known as Frank's red hot sauce.
With vacations over and kids back to school, I prefer wraps for their lunch box ....what I love about wraps is that it is neat and compact and not messy, and kids love this kind of meal for lunch. I try to make my wraps as healthy as possible; using salad green/veggies and wrapping in whole wheat homemade roti/Indian flat bread is more healthier and filling, though if you prefer you can use tortillas. I have used baby palak leaves, you can use lettuce leaves instead.....it is a matter of personal choice and availability.
Buffalo chicken is not very common here; since I could not find Frank's hot sauce here, I googled and found this recipe ....I made this sauce and refrigerated it. If you get Frank's red hot sauce; you can save the trouble of making the sauce. I used my favorite salad topping as the idea is to have a full and filling meal, vegetarians try out my whole wheat salad wrap recipe; for the salad you can add in your favorite greens.
Buffalo chicken salad wrap, my version.
Notes: How to make Indian flat bread.
Sauce recipe from here.
Author: Nisa Homey
Ingredients:
Boneless chicken breasts, cubed: 300 gm.
Red hot Buffalo sauce (or Frank's red hot sauce): 11/2 tbsp.
Butter: A nice dollop.
Indian flat bread/roti: 2.
Baby spinach leaves (or lettuce): 2.
For the salad:
Green onion: One small bunch, chopped.
Capsicum, 1/2, .
Carrot: 1, sliced..
Cucumber/Zucchini- 1, sliced.
Mayonnaise: 1 tbsp.
Yogurt/curd: 1 tbsp.
Garlic cloves: 3.
Fresh pepper powder: 1 tsp.
Salt as needed.
Cheese:1 cube (since blue cheese is not available here).
Method:
Add a dollop of butter into a hot iron skillet pan or kadai, and simmer the fire for the entire cooking.
Add the chopped chicken into it and saute till slightly fried and chicken is cooked.If you are hesitant to use only butter; you can add half and half, olive oil and butter....though I prefer good old butter alone for this one.
Then add the buffalo sauce, about 1 1/2 tbsp.
An update about the sauce (11/6/13); I got queries on how I made this sauce, so a quick recap of how I made it-Kashmiri red chilly powder: 2 tbsp, 1/2 pod garlic paste, 1/2 onion paste, 1/3 cup white vinegar, 1 tbsp cornflour, 2 tsp oil and salt to taste. Method: Put every thing in a pan, cook over medium heat until combined. Keep stirring until it comes to a sauce consistency. Switch off the fire, bottle and refrigerate. Your quick buffalo sauce is ready.
Mix well......so quick and easy buffalo chicken... ready for wrapping. If you like to make buffalo chicken wings; just add chicken wings instead of the chicken breast. .......I love this kind of recipe which can be made ahead and refrigerated
You can also make the salad earlier. Slice or chop the veggies.
Mix the dressing; the cheese, mayo, pepper, and salt. (trying to make it as skinny as possible by adding yogurt and thus reducing mayo)
Mix well.
Add the veggies and the cheese.
To assemble the wrap, slightly warm roti/Indian flat bread (or tortillas). Place a baby spinach on top of it.
Top it with the salad greens.
Lastly top it with the buffalo chicken...sprinkle some green onions....close it tightly into a wrap.
For lunch box, I prefer wrapping in foil paper.
Simple, easy, and quick buffalo chicken wrap.....forget the takeaways....make this right in your kitchen and surprise your kids.
Who can resist such a great meal??
Enjoy :)
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