Ingredients
2 c. Cooked shredded chicken
1/4 c. hot sauce, such as Frank’s
2 tbsp. butter, melted
1 tbsp. finely chopped chives
Kosher salt
Freshly ground black pepper
4 large flour tortillas
1 stalk celery, chopped
1 c. shredded white Cheddar
1/2 c. Shredded romaine lettuce
1/2 c. crumbled bue cheese
1 tbsp. vegetable oil
Ranch dressing for dipping, optional
Preparation
Step 1In a medium bowl, combine shredded chicken, hot sauce, and melted butter. Add chives and season with salt and pepper. Step 2Onto each flour tortilla, add about a quarter each of the chicken mixture, celery, cheddar, romaine and blue cheese. Step 3Tightly fold the edges of the large tortilla towards the center, creating pleats. After wrapping, quickly invert crunchwraps so the pleats are on the bottom and they stay together.Step 4In a large skillet over medium heat, heat vegetable oil. Working one at a time, add crunchwrap, pleated side down. Cook until bottom is golden, about 3 minutes, then flip and cook on other side until golden, about 3 minutes more. Repeat with remaining crunchwraps. Step 5Cut crunchwraps in half and serve warm with ranch for dipping.
