Our favorite flavor combo of tender buffalo chicken, creamy ranch and crisp celery come together in a handy wrap perfect for lunch or snack time. We like to make a big batch of the buffalo chicken tenders at once and then freeze them for quick lunches throughout the week.
Buffalo Chicken Wraps
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Recommended Pellets: Hickory, Oak
• 1-1/4 pounds chicken tenders
• Traeger Cajun Shake or Pork and Poultry Shake, or salt and freshly ground black pepper
• 3 tablespoons butter
• 1/2 cup hot sauce, such as Frank’s RedHot
• 1-1/2 cups shredded lettuce
• 1 cup diced celery
• 1/2 cup prepared blue cheese or ranch dressing
• 4 10-inch flour tortillas
Season the chicken tenders on all sides with the Traeger Cajun Shake or Pork and Poultry Shake.
When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350 degrees F and preheat, lid closed, for 10 to 15 minutes.
Arrange the chicken tenders on the grill grate. Cook for 7-10 minutes per side, or until the chicken is no longer pink inside.
While the chicken is cooking, melt the butter in a saucepan. Add the hot sauce and stir to combine. Using tongs, transfer the cooked chicken tenders to the hot sauce mixture, turning to coat.
If desired, briefly warm the tortillas on the grill. (They are easier to handle when warm.) Lay the tortillas on a flat work surface.
Using tongs, lift the chicken tenders from the sauce and arrange on the tortillas. Top with the lettuce and celery. Drizzle with the blue cheese or ranch dressing, and roll up, burritostyle. Serve immediately.