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I feel kind of bad, BLT’s on St. Patrick’s Day?
I know BLT’s are good any day, but I sort of feel like I should have posted something a little more Irish today.
Hey, at least I have a little green, a little orange and a little white going on. I mean, those are the Irish colors after all (lets just pretend we don’t see that little pop of red).
What are you guys doing today?
Is it a totally normal day or are you heading out to one of the parades? Growing up in Cleveland, the St. Patrick’s Day parade was the place to be. I always remember my brothers trying to get out of school so they could go. I do not really remember ever going (but I did when I was little), but I know it’s one of my oldest brother’s favorite days. Oddly he looks extremely Irish, so I guess it makes sense. Unfortunately, he is the one with the broken neck, so he’ll be layin low in Colorado this year. I’m sure all his friends back in Cleveland will have an extra green beer for him.
So anyway, I made us wraps!!
AND I do not think I ever want to do it again. Wraps = one of the hardest things to photograph and try to make look pretty. There were multiple times that I said I was done and was just gonna skip the whole recipe, but then I couldn’t, because the recipe is so good. And simple, which makes it even better.
Basically, I am instructing you to make BLT’s, add some buffalo chicken + avocados + potato chips.
Oh and get this, I had this grand idea of stuffing the wraps with potato chips. It was so gooood, but I realized once I actually looked through the gazillion of photos I took, that I never actually added them into the wraps. Seriously, why do I do this to myself.
I need to learn to STOP and THINK before I photograph. It would really be so helpful. I need to make this my new goal.
Just make sure you don’t skip the potato chips. So good.
It gives the whole wrap a little crunch. Gotta love all that texture. Or at least I do!
Buffalo Chicken + Avocado BLT Wraps.
Servings: 4 Wraps
Calories Per Serving: 1421 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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Ingredients
Buffalo Sauce
- 1/2 cup butter melted, 1 stick
- 1/2 cup hot sauce I like to use franks original hot sauce
- 1/2 teaspoon seasoned salt check for gluten free labels
Wraps
- 1 pound boneless skinless chicken tenders or breast
- 2 tablespoons olive oil
- salt and pepper
- 8 slices thick cut bacon fried
- 2 tomatoes sliced and sprinkled with salt + pepper
- 1 large head buttered lettuce chopped
- 1 avocado peeled, pitted + sliced
- 1/2 cup fresh cilantro chopped
- 4 ounces blue cheese crumbled
- potato chips lightly crushed (make sure they are gluten free if needed)
- 4 whole wheat tortillas warmed (use gluten free wraps if needed)
- ranch or blue cheese dressing for serving
Instructions
- In a medium bowl mix together the butter, hot sauce and seasoned salt. Set aside.
- Preheat the grill to medium-high heat or preheat your oven to 400 degrees F.
- Toss the chicken with olive oil, salt and pepper. Add 2 tablespoons of the buffalo sauce and toss again. Grill the chicken for 5 minutes per side or until cooked through. OR bake for 20 minutes or until cooked through. Remove from the grill or oven and shred with two forks or your hands. Toss with more buffalo sauce (leave some for serving).
- To assemble the wraps layer a little buffalo chicken in the middle of each wrap. Now add bacon, lettuce, tomato and avocado. Drizzle with extra buffalo sauce, sprinkle with blue cheese and cilantro. Add some potato chips. Roll up the tortilla and serve with ranch or blue cheese dressing +more buffalo sauce + potato chips. EAT!
Oh and buffalo sauce + bacon? Yeah, it’s awesome.
I’d eat these BLT wraps ANY St. Patrick’s Day! 😉
Thanks so much, Brenda!
Oh my goodness. I just ate lunch but this has made me want to get to cookin’ and eat lunch again. Wraps are a personal favorite. Yours looks incredible.
Haha! Thanks so much, Mandy!
It must be serendipity because I had all of the ingredients on hand to make this for lunch today. It was delicious!
Oh ya!! So happy you loved it! Thanks!! 🙂
Making these ASAP! Your recipes are so inspiring. And your photos make me hungry. Pinned!
Thanks LC!! Hope you love them!
I love a little crunch in my wrap. Delicious! 🙂
Thanks so much, Amanda!! A little crunch is good! 🙂
Lol, I know this isn’t a funny situation but I love how you nonchalantly were like, “oh yeah, he’s the one with the broken neck so he can’t participate” – sounds horrible though, I hope he gets better soon! I’m sure these wraps would put anyone in better spirits!!
Haha! It’s funny! 🙂
Thanks so much, Julie!
I bet the crunch from chips would be perfect! Can’t get enough buffalo chicken!
Gotta love buffalo chicken. It is my families favorite!
Thanks Jessica!
These look outrageously good! Can’t wait to make them.
Thank you so much, Bri!
Just a quick question about ingredients…is it 1/4 cup butter or 1/2 cup butter? I think one stick is usually 1/2 cup. I’m only asking because I plan to make these ASAP! They look soooooo good! 🙂
Hey Lynn! You are right, I fixed the recipe and it is 1/2 cup. Thanks so much and I hope you enjoy these!!
I swear your photos get prettier with every post! If I improve as fast as you have, I’ll be very happy with myself indeed! I love the look of these wraps. I think they are Irish enough, Tieghan … after all, they have potato chips inside!! Potatoes = Irish 😉
Ha! I wish I agreed with you, LOL! Thanks so much, Helen! 🙂
I’m skipping the parade in Cleveland today – first time in quite a few years!
Excellent recipe, as usual.
Oh man, bummer! Hope you still do something fun! 🙂
Thanks Liz!
Fun recipe. I love wraps – potato chips on the side works!
Thank you, Liz!
Your wraps are gorgeous. But I agree they are difficult to photograph. Glad you shared this with us.
Thanks Norma!
Oh my gosh these wraps have my name all of them. Totally appropriate for St. Paddy’s day and yes, I totally want these for lunch today. pinned!
Thanks so much, Sarah!
I’m super pumped that you are showcasing these wraps today! They look gorgeous!
Thank you so much, Meagan!