Buffalo chicken wraps with peperoncini ranch For the wrap: Large tortilla Buffalo chicken bites Monterey jack cheese Slaw Shredded carrots Pickles Pepperoncinis Additional buffalo sauce Pepperoncini ranch Chicken: 2 chicken breasts, cubed ¼ cup flour ¼ cup cornstarch 2 tbsp avocado oil ¼ tsp onion powder ¼ tsp garlic powder ¼ tsp paprika ½ tsp salt ½ tsp pepper ¼-½ cup buffalo sauce (per desired sauciness) Method: In a bowl, mix flour, cornstarch, and dry seasonings. Cube your chicken breast and add to a separate bowl. Coat with avocado oil before adding cornstarch, flour, and dry seasonings mixture. Mix well until chicken is coated. Add to a baking sheet lined with parchment paper and make sure chicken is spread out into an even layer. Bake at 425 for about 12 minutes or until cooked through. Once done, coat chicken with buffalo sauce. Slaw: 2-3 cups coleslaw mixture 3 tbsp mayo 2 tbsp apple cider vinegar 1 tbsp dijon 1 tbsp hot honey Salt, to taste Pepper, to taste Pepperoncini ranch: ¼ cup mayo ⅓ cup greek yogurt 1 tsp buttermilk Handful of dill Handful of chives 2 tbsp pepperoncinis 2 cloves garlic Juice ½ lemon Additional buttermilk (if needed) Method: Add all ingredients to a blender and blend until mixed. You can also use an immersion blender. I like to taste test and add in additional buttermilk as needed to get to desired consistency. #dinner #cooking #Recipe #easyrecipeideas #EasyRecipes #EasyRecipe #dinnerinspo #buffalochicken - @chacekitchen