This quick recipe takes classic egg salad to the next level with the addition of creamy avocado.
Buffalo Or Barbeque Chicken And Rice Wraps
There are so many different ways that one can make an egg salad sandwich.
Recipe Summary Buffalo Or Barbeque Chicken And Rice Wraps
Pre-cooked shredded chicken and Uncle Ben'sĀ® Ready RiceĀ® Whole Grain Brown combine with basic pantry ingredients that most of us have on hand to create a super quick, easy, and healthy kid-friendly wrap that even the pickiest of eaters will love.Ingredients | Egg Salad Sandwich Recipes Food Network
1 cup UNCLE BEN'SĀ® Ready RiceĀ® Whole Grain Brown
1 cup shredded cooked chicken breast
Ā¼ cup Buffalo-style hot pepper sauce (such as Frank'sĀ® Red HotĀ®)
Ā½ cup shredded Cheddar cheese
Ā½ cup shredded lettuce
4 (8 inch) whole-wheat tortillas
1 cup baby carrots
1 cup celery sticks
1 cup reduced fat ranch dressing, divided
Directions
Cook rice according to package directions.
Combine shredded chicken and buffalo sauce in a bowl.
Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.
Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.
Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)
Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.
This recipe was inspired by my 8-year-old son's love for all things 'buffalo'. If your kids are sensitive to spicy foods, use barbeque sauce insteadā¦I promise, they are equally delicious. These can be made ahead and stored in the fridge. They can be served cold, room temperature, or warm. Enjoy!
Info | Egg Salad Sandwich Recipes Food Network
prep:
10 mins
total:
10 mins
Servings:
4
Yield:
4 wraps
