Buffalo Chicken Wrap (8 servings)

16 ounces frozen fully-cooked chicken, diced

3/4 cup apple cider vinegar

1/2 tablespoons lime juice

1/2 tablespoons minced garlic. ready-to-use

1/2 teaspoons ground black pepper

1/2 tablespoon ginger, ground

4 Tablespoon cayenne pepper

1/2 teaspoon table salt

4 teaspoons vegetable oil

12 oz. coleslaw mix, fresh, ready-to-use

3/4 cup ranch buttermilk dressing
8 tortillas, 10 inch

Thaw chicken in refrigerator 1 to 2 days in advance.

Whisk apple cider vinegar, lime juice, garlic, pepper, ginger, cayenne, salt, and oil in large mixing bowl or 12 inch by 20 inch by 4 inch pan to make “buffalo sauce”.

Add chicken to buffalo sauce; mix well until coated. Soak overnight in refrigerator, if possible, for increased flavor.

Warm tortillas to soften.

Place coleslaw mix in separate mixing bowl; add buttermilk ranch dressing and mix well.

Portion ⅜ cup chicken onto each tortilla.

Top chicken with ½ cup coleslaw mix.

Tuck in sides of tortilla and roll up from bottom, snack-wrap style.

Wrap in foil paper or deli paper. Secure, if needed. Store in refrigerator

Serve one wrap for each serving.