Bring a pot of water to a boil. Add the chicken and cook on low for 20 minutes. Remove and shred with a fork, hand mixer, or Bosch/Kitchen-aid. Add the Buffalo (orange) sauce to the chicken and stir in well. Sauté the onions in a small skillet on medium with ½ T. of oil for 2-3 minutes. Stir into the chicken mix. Mix the cheeses in a bowl. In a large skillet on medium low heat, add a tortilla. Let cook until lightly browned, flip. Sprinkle on a layer of cheese. Add a few spoons of chicken to only half of the tortilla. Sprinkle with cilantro. Let cook until cheese is a little melty. Fold over half of the tortilla over the chicken side. Remove. Repeat with other tortillas. Dip in the Ranch sauce.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 760 |
| Total Fat | 38 g |
| Saturated Fat | 14 g |
| Cholesterol | 105 mg |
| Sodium | 1,280 mg |
| Total Carbohydrates | 58 g |
| Dietary Fiber | 5 g |
| Total Sugars | 5 g |
| Added Sugars | 1 g |
| Protein | 47 g |
Key Micronutrients:
Vitamin D 2% • Calcium 30% • Iron 15% • Potassium 18%
Ingredients
Chicken, flour tortillas (wheat), carrots, cheddar cheese (milk, cultures, salt, enzymes), mozzarella cheese (milk, cultures, salt, enzymes), onion, buffalo wing sauce, ranch dressing, mayonnaise (soybean oil, egg yolks, vinegar, salt), Greek yogurt (milk, cultures), buttermilk (milk), cilantro, garlic, ranch seasoning, lime juice, lemon juice.
Allergen Statement
Contains: Wheat, Milk, Egg, Soy