Buffalo "Chicken" Wrap With Cheddar-Ranch & Roasted Peppers


4 meatless buffalo tenders- thawed (I use Veggie Patch brand)
1 whole-wheat wrap/tortilla (I used a tortilla since thats what we had at home!)
1/2 roasted pepper- cut into strips
1/2 snack stick of reduced-fat Extra Sharp Cheddar (I use Crackel Barrel Brand)- sliced into small thing str
Ranch Spread:
1 tablespoon reduced-fat Mayo (I use Hellman’s)
1 tablespoon reduced-fat sour cream (I use Breakstone’s Brand)
1 tablespoon Ranch Powder (I use Hidden Valley)
Red crushed pepper- to taste
3 Coarse ground black pepper- grinds


Preheat toaster oven to 375. Spray baking sheet with PAM and place tenders on sheet. Baked for 10 minutes, flip at 5 minutes.
While the tenders are baking, prepare the spread by mixing all ingredients together. Set aside to let the flavors mingle and come together.
Mix together the lettuce and tomatoes. Set aside.
Just 2 minutes before the tenders are done, spread the ranch onto the tortilla. Place the warm tenders directly onto the torilla in the middle creating a row. Place the cheddar strips, pile high with lettuce and tomatoes and finally add the roasted peppers. Top with a few grinds of black pepper (to taste) and roll into a burrito-shape making sure everything stays inside. Place on a serving dish and cut in half. Enjoy!




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!




Monday, October 18, 2010 - 12:25pm


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