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Buffalo Grilled Chicken Wrap

Ingredients:

• 2 pounds boneless skinless chicken breasts or tenders cut into 1 inch chunks
• 1/4 cup balsamic vinegar
• 1/4 cup bottled margarita mix
• 2 tablespoons Worcestershire sauce
• 1 teaspoon onion powder
• 1 clove garlic minced fine
• 1/4 teaspoon ground cumin
• 1 teaspoon red pepper flakes
• 1/4 cup light brown sugar
• 1 teaspoon salt
• 1/2 ground black pepper
• 1 tablespoon olive oil
• soft fresh flour tortillas
• shredded lettuce
• 1 celery stalk diced
• Kraft shredded Mexican five cheese blend
• ranch dressing
• Buffalo Wild Wings Grill and Bar Wing Sauce – Medium (or as desired)*
• butter and vegetable oil

Directions:

1. Mix marinade in a container with a lid: balsamic vinegar, margarita mix, Worcestershire sauce, onion powder, 1 clove garlic minced fine, ground cumin, red pepper flakes, brown sugar, salt, pepper, and olive oil.
2. Add chicken and marinate a few hours, preferably overnight.
3. Add 1/2 tablespoon vegetable oil and 1/2 tablespoon butter to skillet.
4. Place on medium high heat.
5. Add chicken chunks and cook until no longer pink. Do not overcook as meat will dry out.
6. Turn off heat and add 1/4 cup of Buffalo Wild Wings Sauce, stirring to coat.
7. Place desired number of tortillas on microwave safe plate.
8. Cover with plastic wrap and warm about 30-45 seconds.
9. Place chicken chunks on tortilla.
10. Add diced celery, shredded lettuce, more Buffalo Wild Wing sauce, ranch dressing, and cheese.
11. Dip in additional ranch dressing and wing sauce if desired.

* If you do not have access to Buffalo Wild Wings sauces, you can try substituting another brand or type, but we firmly believe their particular sauce makes a difference here. We use the medium, but you can substitute another flavor or heat as desired.
Enjoy!
the Rancher’s Daughter
theranchersdaughter.com