Lunch! Just the mention conjures up all kinds of emotions. Always on the look out for new lunch solutions, I was thrilled when I found the Beauty of the Bistro food truck and discovered a solution to most of my Wednesday lunches. Its the perfect anecdote for hump day. Read all about this perfect lunch spot at the blog I wrote for the Kansas City Star’s Kansas City Chow Town site here.
Ok, that solves the Wednesday dilemma but what about the other 6 days? I am oh-so-lucky that my spouse joins me many weekdays for lunch and my daughter attends a university model high school, so she is home for lunch 2 weekdays. I think this is an incredible blessing and one that I cherish as I work most days from my home office in solitary confinement (just kidding about the solitary confinement part!)
That said, lunch is a constant struggle. Around 11:00 a.m., when I am engrossed in a work project, my daughter inquires, “What’s for lunch? Can we go out?” We set the precedent long ago that lunch out was a special treat and could only happen once a week. The problem ensues…..what’s for lunch?
After tasting the Buffalo Chicken Wrap at Beauty of the Bistro, I decided to make a home version to enjoy on the days that I could not get to Sidney Fish’s fabulous food truck.
This recipe has a calmer, more family friendly, less spicy filling to accommodate all our family’s taste buds. The more adventurous spice seeker can turn to the spicy, hot Buffalo Dipping Sauce. Everyone leaves the lunch table happy and I count my lucky stars once again that we enjoyed another family meal around the table.
Buffalo Chicken Wraps
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1 cup refrigerated hash browns
1 can (9.75 oz.) white chunk chicken breast, drained well
2 tablespoons bottled wing sauce
4 ounces light cream cheese, softened
1/2 cup shredded sharp cheddar cheese
4 (9-inch) flour tortillas
Buffalo dipping sauce (see below)
In a small, nonstick skillet, over medium high heat, heat oil until it is hot. Add onions and hash browns. Cook, stirring frequently until onion is tender and hash browns are beginning to brown. Add chicken, using spoon to break apart.
Add wing sauce and blend well. Add cream cheese and heat until melted and heated through. Stir in cheddar cheese and remove from heat.
Preheat panini grill or grill skillet. Place 1/4 of chicken mixture down the center of the tortilla. Folds ends in first and then roll to form a wrap. Place on panini grill and grill until tortilla is slightly crisp. Serve with buffalo dipping sauce.
Buffalo Dipping Sauce
t tablespoons bottled wing sauce
2 tablespoons light mayonnaise
In a small bowl, whisk together all ingredients until blended.
Make 4 wraps
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