Ingredients
Equipment
Method
- In a medium bowl, combine the cooked chicken and buffalo sauce. Toss to coat evenly. Let it sit for about 5 minutes to allow the flavors to meld.
- Warm the tortillas slightly according to package directions. This makes them more pliable and easier to fill.
- Assemble the wraps: Spread a layer of ranch or blue cheese dressing on each tortilla. Top with the buffalo chicken mixture, shredded lettuce, diced tomatoes, and crumbled blue cheese (if using).
- Fold in the sides of the tortillas and then roll them up tightly to form the wraps. Slice in half if desired.
- While the chicken is resting, prepare the eggs. In a large bowl, whisk together the eggs, heavy cream, 1 teaspoon of salt, and a pinch of black pepper. Add a pinch of nutmeg if you are using it.
- Melt the butter in a large non-stick skillet over medium heat. Add the sliced shallot and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant.
- Add the baby spinach to the skillet and cook until it wilts, about 2-3 minutes. Season with the remaining 1/2 teaspoon of salt and a pinch of black pepper.
- Pour the egg mixture over the spinach and shallots in the skillet. Cook, stirring gently with a spatula, until the eggs are set but still moist, about 5-7 minutes. Do not overcook.
- Serve the scrambled eggs immediately with the toast on the side.
Notes
For a spicier wrap, add a pinch of cayenne pepper to the chicken mixture. You can also add other vegetables like chopped celery or red onion to the wraps.