The other day when shopping at Winco I purchased jalapeno cheddar tortilla wraps intending to make more buffalo chicken wraps. Then I had a thought. How would buffalo chicken taste in a burrito? Pretty much the same as a buffalo chicken wraps, I imagined. But I googled Buffalo + Chicken + Burrito anyway and discovered two things: 1) from what I could discern, there isn’t much difference between the two recipes 2) apparently beans define a burrito.
And thus my own version of the Buffalo Chicken Burrito was born.
- Large flavored tortilla wrap (like jalapeno cheddar or spinach and herb)
- leftoverspicy buffalo chicken strips, cubed and heated
- diced avocado (approximately one-half of an avocado)
- diced tomato (approximately 2 T.)
- black beans (from a can heated, then drained — approximately 2 T.)
- shredded Monterrey jack cheese (approximately 2 T.)
- 1 T. blue cheese dressing or blue cheese crumbles
- Warm tortilla in the microwave for 20 seconds between two sheets of paper towel. Spread 1 T. blue cheese dressing (or crumbles) in the middle of the tortilla.
- Layer with chicken, tomato, beans, avocado, and shredded cheese.
- Wrap the burrito the same way you would wrap a wrap sandwich.
- Place on nonstick pan over medium high heat and grill the tortilla on all four sides (lengthwise) to heat the ingredients and melt the cheese.
- Slice in half and enjoy.
If I make this recipe again I would use another kind of blue cheese dressing (I didn’t care for Ken’s® brand but there wasn’t any other choice at the local corner market when I went there this morning), use bleu cheese crumbles, or omit altogether. The only flavor I didn’t like in the burrito was the bleu cheese. And if I find a good blue cheese (the one at the Cheesecake Factory is amazing), I think blue cheese can be an excellent accent in the right dish.
Note: The second time I made this recipe I omitted the blue cheese dressing — it was awesome. But I still think the only difference between a buffalo chicken burrito and a buffalo chicken wrap is the beans.