Keto Buffalo Chicken Crunch Wra

Ingredients:

• For the Chicken Filling:
  • 2 cups cooked shredded chicken
  • 1/2 cup buffalo sauce (adjust to taste)
  • 1/4 cup ranch or blue cheese dressing
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
• For the Crunch Wrap:
  • 4 large low-carb tortillas (you can find these at most grocery stores or make your own)
  • 1 cup shredded lettuce
  • 1/2 cup diced tomatoes
  • 1/2 cup sliced avocado
  • 1/2 cup crumbled blue cheese (optional)
  • Low-carb tortilla chips or pork rinds for crunch
  • Butter or oil for frying

Instructions:

1. Prepare the Chicken Filling:
   • In a bowl, mix the shredded chicken with buffalo sauce and ranch or blue cheese dressing.
   • Add the shredded cheddar and mozzarella cheeses and mix well.
2. Assemble the Crunch Wraps:
   • Lay a low-carb tortilla on a flat surface.
   • Place a portion of the chicken mixture in the center of the tortilla.
   • Add shredded lettuce, diced tomatoes, sliced avocado, and crumbled blue cheese on top of the chicken mixture.
   • Place a handful of low-carb tortilla chips or pork rinds on top for added crunch.
3. Wrap the Tortilla:
   • Fold the edges of the tortilla towards the center, creating pleats, until the filling is completely enclosed.
   • Press down gently to flatten the wrap slightly.
4. Cook the Crunch Wraps:
   • Heat a large skillet over medium heat and add a small amount of butter or oil.
   • Place the wrap, seam side down, in the skillet.
   • Cook for 3-4 minutes until the bottom is golden brown and crispy.
   • Carefully flip and cook the other side for another 3-4 minutes.
5. Serve:
   • Remove from the skillet and let cool for a minute before slicing in half.
   • Serve with additional buffalo sauce and ranch or blue cheese dressing if desired.