Serves 4 | 15 minutes with cooked chicken
Ingredients
- 3 cups shredded cooked chicken
- 1/3 cup buffalo sauce
- 1/4 cup plain Greek yogurt
- 4 large flour tortillas
- 4 small tortillas or a handful of tortilla chips
- 1 cup shredded lettuce
- 1 cup shredded cheese
- Ranch or blue cheese, to drizzle
Instructions
- Toss the chicken with the buffalo sauce and yogurt.
- Pile the mixture in the center of each large tortilla. Top with cheese, a small tortilla or a layer of chips, then lettuce and a drizzle of ranch.
- Fold the edges of the large tortilla up over the center, pleating as you go, to make a sealed round.
- Cook seam side down in a dry skillet over medium heat, 2 to 3 minutes per side, until golden and crisp.
This is the recipe for the day after roast chicken.