Crispy Buffalo Chicken Wraps

Our Raspberry Hot Sauce puts the "perfect" in this WFH weekday lunch.

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For the chicken:
1 cup cooked shredded chicken
1/4 cup plain Greek yogurt
1/3 cup buffalo sauce (using Raspberry Hot Sauce)
2 tbsp. chopped fresh chives
1 tbsp. dried parsley
1 tsp. dried dill
4 large (burrito size) whole wheat tortillas
2 cups shredded romaine lettuce
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese
Olive oil, for cooking

For the buffalo sauce:
1/2 cup Raspberry Hot Sauce
1/2 cup melted butter
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper

For the jalapeño ranch sauce:
1 cup plain Greek yogurt
1/2 cup fresh cilantro, chopped
1 tsp. garlic powder
1 tsp. onion powder
1/4 cup pickled jalapeños chopped + 2 tbsp. brine
Juice from 1 lime
1 tsp. kosher salt

1. In a bowl, combine the chicken, yogurt, buffalo sauce, chives, parsley, and dill.

2. To make the ranch, combine all ingredients in a bowl.

3. To assemble, cut down from the center of the tortilla to the edge. Spread the chicken in the bottom left corner, then add a handful of the lettuce on the top left corner. Spread the ranch on the top right corner, and the cheese on the bottom right corner. Fold the buffalo chicken over the lettuce. Then, working clock-wise, folding that quarter over the ranch. And finally, fold that quarter over the cheese.

4. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with extra Raspberry Hot Sauce, ranch, and lettuce.