Cook rice according to package directions.
Combine shredded chicken and buffalo sauce in a bowl.
Microwave tortillas on microwave-safe plate covered with a damp paper towel on High until warm and pliable, about 20 to 30 seconds.
Evenly divide rice among four tortillas and spreading out to within 1/2 inch of the edges. Top rice with chicken mixture. Sprinkle about 2 tablespoons shredded Cheddar cheese over chicken mixture; top with shredded lettuce.
Fold in the sides of the tortilla and begin to roll tightly; repeat for each wrap. Cut in half, diagonally. (Or wrap in foil and refrigerate if serving later.)
Serve each wrap with baby carrots and celery sticks and about 1/4 cup ranch dressing for dipping.
This recipe was inspired by my 8-year-old son’s love for all things ‘buffalo’. If your kids are sensitive to spicy foods, use barbeque sauce instead…I promise, they are equally delicious.These can be made ahead and stored in the fridge. They can be served cold, room temperature, or warm. Enjoy!
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