Buffalo Chicken Wrap and Mango Mint Iced Tea Recipe

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 I just made one of my all time favorite meal combinations. Mango Mint Iced Tea and Buffalo Chicken Wraps with Mexican Rice. Let me continue to hum a tune to myself and bask in the sunlight on our porch….

My all-time favorite iced tea is mango. I just love it. If I am ever at a restaurant and have the opportunity to have a cup, I am all in. Today I decided to try a home brew. At a fraction of the cost, I was able to serve myself a delightful cup of mango iced tea, and even throw in some fresh mint from our garden. It was a delight. Why don’t I do this more often?

These buffalo chicken wraps are just right for a quick and easy meal solution. I’ve been meaning to make these for a long time. I have a deep affection for anything buffalo chicken. It takes me back to my college days when I would spend afternoons at happy hours devouring chicken wings and not really worrying about my waist line. 

I used 100 count Lipton tea bags. They make a delicious batch of iced tea at a great price. I cannot wait to try other flavor combinations (thinking sweet tea or blackberry next time!). I picked up my tea and ingredients at Walmart last night while I had a few minutes to myself. I’m sure people thought I was nuts taking pictures of tea. Hey, what bloggers do to develop our stories!

I love these wraps because they are so easy! With only a few ingredients, these wraps are perfect to pack for lunch or make for a quick dinner. I paired my wraps with Knorr’s Mexican rice and added some fresh cilantro on top. Yummy, delicious, and a family favorite. They are lovely too with the deep purple from cabbage and vibrant orange from carrot. Crunchy, fresh, crispy, and savory. 

Even my daughter loved dinner! I made her chicken less spicy. She was all about it.

Buffalo Chicken Wraps 
Adapted from Weary Chef
Serves 4
1 1/2 pounds chicken nuggets (I used all natural and whole wheat breaded)
2 tbsp olive oil
2 tbsp hot sauce of choice
1/2 tsp paprika
1/2 tsp garlic powder
big pinch kosher salt! 
4 large tortillas
Ranch or blue cheese dressing
1 cup shredded purple cabbage
1/2 cup shredded carrots
4 tbsp shredded cheddar cheese
1. Cook chicken nuggets in oven as directed. 
2. In a medium to large bowl, combine olive oil, hot sauce, paprika, garlic powder, and salt. Toss chicken in mixture and coat evenly. Set aside. 
3. Lay out a tortilla flat. Spread ranch or blue cheese evenly as desired, leaving about 1 inch room around edges. 
4. Sprinkle cheese, carrots, and cabbage on tortilla. 
5. Arrange chicken along center of tortilla. Wrap tightly and cut in half. 

Mango Mint Iced Tea
Makes about 1 quart iced tea

2 cups frozen or fresh mango
3/4 cup honey
Lipton Black Tea Bags
1. Boil water. Place 6 tea bags at the bottom of a heat proof pitcher. Pour boiling water over tea bags and let steep 6 minutes. Remove tea bags. Add 3 cups of ice and stir to dissolve ice. 
2. Take mango and honey and place in food processor or blender. Puree until liquid.  
3. Pour mango puree over iced tea and stir well. Add 5-7 fresh mint leaves to tea. Garnish with mint leaves. 

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