Buffalo "Chicken" Wrap With Cheddar-Ranch & Roasted Peppers
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!
Total Steps
4
Ingredients
12
Tools Needed
6
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http://splendidmarket.comIngredients
- 4 tenders meatless buffalo tenders, thawed (Veggie Patch brand)
- 1 wrap whole-wheat wrap or tortilla
- 1/2 finely chopped Romaine lettuce
- 1/2 roma tomato, finely chopped
- 1/2 roasted pepper, cut into strips
- 1/2 snack stick reduced-fat Extra Sharp Cheddar (Cracker Barrel Brand), sliced into small thin strips
- PAM cooking spray
- 1 tablespoon reduced-fat mayonnaise (Hellman's brand)
- 1 tablespoon reduced-fat sour cream (Breakstone's brand)
- 1 tablespoon Ranch powder (Hidden Valley brand)
- red crushed pepper(optional)
- 3 grinds coarse ground black pepper(optional)
Instructions
Step 1
Preheat toaster oven to 375°F. Spray a baking sheet with PAM cooking spray and place the meatless buffalo tenders on it. Bake for 10 minutes, flipping them at the 5-minute mark.
Step 2
While the tenders are baking, prepare the ranch spread by mixing together the reduced-fat mayonnaise, reduced-fat sour cream, and ranch powder. Set aside to allow the flavors to mingle.
Step 3
In a separate bowl, mix together the finely chopped Romaine lettuce and finely chopped roma tomato. Set aside.
Step 4
Approximately 2 minutes before the tenders are finished baking, spread the prepared ranch spread evenly onto the whole-wheat wrap or tortilla. Once the tenders are done, place the warm tenders in a row down the center of the tortilla. Add the sliced reduced-fat Extra Sharp Cheddar strips, then pile high with the mixed lettuce and tomatoes, and finally add the roasted pepper strips. Top with a few grinds of coarse ground black pepper (to taste), then carefully roll the wrap into a burrito shape, ensuring all fillings remain inside. Place the finished wrap on a serving dish and cut it in half.