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Keto Buffalo Chicken Crunch Wra
![448155572 1618571048921633 35340704700076051 n](https://i0.wp.com/dieter24.com/wp-content/uploads/2024/07/448155572_1618571048921633_35340704700076051_n.jpg?resize=526%2C470&ssl=1)
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:
- 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.
- 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.
- 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.
- 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.
- 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.