Buffalo Chicken Wrap....

Pita, naan, tortilla's, rolls, baps, ciabatta, chapati. These breads and many more are what I like to call utensil breads. This is because when eating with them they are generally used to dip, grab or mop up the main part of the meal. An easy simple way to experience all of the flavors on your plate in one bite or maybe you take the whole pita and stuff It with the lamb meatballs or grab the carne asada with the corn tortilla. It's a primitive style of eating where using a knife and fork just wont cut It, If you pardon the pun. 

I used the same concept for my buffalo chicken wrap. A chili and onion tortilla which had great flavor was the handbag for this creation. I smoked a chicken earlier in the day over some mesquite wood and used the meat to fill the wrap. First I spread some ranch dressing on the tortilla, then I placed a hefty bunch of mache greens on there. You can go big with the greens as they will be squished right down when It's time to roll up the wrap.

 Next I laid some provolone and Italian blue cheese on top and then It was time for the smoked chicken. Sliced, with some Franks Hot Sauce drizzled over It and It was time to roll. I like to make it nice and tight so nothing tries to escape. 

As a side I made some home made potato chips, a real pain in the butt if you don't have a proper fryer but well worth it when you come to eat them. I sliced a spud using a mandolin which made it easy to get those wafer thin slices and then used a saute pan filled with an inch of canola and fried about 6 chips at a time. After they came out of the oil It was on to a paper towel to drain and be sprinkled with some sea salt.

Using tortilla's for wraps is a great way to experience flavor profiles. Don't be afraid to mix and match, chances are if you like a certain item then you'll still like it if you throw it in a wrap with 6 other ingredients. Just don't over stuff or you might have a wrap which is ripped and leaking all of the goodness from within.