Buffalo "Chicken" Wrap With Cheddar-Ranch & Roasted Peppers
Ingredients
Buffalo Wrap:
4 meatless buffalo tenders- thawed (I use Veggie Patch brand)
1 whole-wheat wrap/tortilla (I used a tortilla since thats what we had at home!)
1/2 roasted pepper- cut into strips
1/2 snack stick of reduced-fat Extra Sharp Cheddar (I use Crackel Barrel Brand)- sliced into small thing str
PAM
Ranch Spread:
1 tablespoon reduced-fat Mayo (I use Hellman’s)
1 tablespoon reduced-fat sour cream (I use Breakstone’s Brand)
1 tablespoon Ranch Powder (I use Hidden Valley)
3 Coarse ground black pepper- grinds
Preparation
1
2
3
Mix together the lettuce and tomatoes. Set aside.
4
Just 2 minutes before the tenders are done, spread the ranch onto the tortilla. Place the warm tenders directly onto the torilla in the middle creating a row. Place the cheddar strips, pile high with lettuce and tomatoes and finally add the roasted peppers. Top with a few grinds of black pepper (to taste) and roll into a burrito-shape making sure everything stays inside. Place on a serving dish and cut in half. Enjoy!
Tools
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About
I used to be a chickatarian and have recently turned into a full vegetarian. It wasn’t a very hard transition for me, considering I’m Indian and most of my food is vegetarian to begin with. However, as a past meat eater, I do miss certain tastes like buffalo or barbecue chicken. The inspiriation for this dish came from the wrap/burrito station at Boston University dining halls- sad, but true. I started off by using meatless buffalo tenders, combine it with my homemade ranch spread, cheddar and roasted peppers. It’s a great lunch that’s packed with protein and veggies. It’s pretty healthy too!
Yield:
1.0
Added:
Monday, October 18, 2010 - 12:25pm
