Sometimes, I get so sick of food. It’s the full on food rut– the same thing over and over and over. Lunch options seem to be my biggest fail. I bring my lunch to work, but with only a fridge and a microwave at my office, my options are limited. I hate leftovers. When I discovered this buffalo chicken salad wrap, it got me out of the lunch rut.
What I love about this buffalo chicken salad is that you can customize it to your family’s favorite level of spiciness by increasing the Ranch and decreasing the Frank’s Red Hot. This is kind of a twist on a buffalo chicken dip that I make and that my family is obsessed with, so it is a huge hit with my family. My kids love it and request it all the time!
I prefer to bake my chicken for this recipe, mainly for the ease of just setting and forgetting. Salt and pepper ’em up, and bake them for 30-35 minutes at 400 degrees.
Shred your chicken. I use my KitchenAid mixer to shred my chicken. It’s so freaking easy that I will never go back to shredding with a fork again!
I have two bowls for my KitchenAid, so I remove the bowl with the chicken and then start mixing the dressing, Red Hot, cream cheese and sour cream. Then I add in the chicken. Mix well and you’re done. It’s that easy.
Once this is done I just stick the entire bowl in the fridge and use it as needed. I make this on Sunday nights so we’re ready to go for the week.w
Sometimes you just need a recipe that will reset your lunch game, and this is it.
- 2 chicken breasts, shredded
- 1/4 cup Ranch Dressing
- 1/2 cup Frank's Red Hot
- 8 oz. cream cheese, softened
- 2 T. sour cream
- Combine dressing, Red Hot sauce, cream cheese and sour cream in mixer. Add in shredded chicken. Mix well.
- Spread on wraps.
- Keep refrigerated.