Buffalo Chicken is really an American thing. I think some Europeans don’t even know what it exactly is (but to be fair: Jessica Simpson didn’t know the entire story either).
It was during one of my first holidays to the US that I discovered this dish. My family loved (and still does) to order a big plate of spicy buffalo chicken wings with some ranch and blue cheese for dipping. Orange mouths and lots of napkins included, of course. I never leave the US without buying a big bottle of Franks sauce, so I’m able to satisfy my buffalo-cravings in Holland too.
For this recipe, I combined the flavors of that spicy buffalo chicken with some cool and creamy avocado that adds a perfect contrast. Rolled in a soft tortilla wrap with some salad leaves and carrot it’s a portable and delicious recipe. These wraps would be a nice and original lunch, easy picnic dish or a quick dinner with a bowl of soup. I used ranch dressing in this wrap, but you could substitute blue cheese dressing (or add some blue cheese crumbles).
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