Buffalo Chicken Wrap With Cheddar-Ranch & Roasted Peppers

• 4 buffalo meatless, tenders- thawed, I use Veggie Patch brand
• 1 whole tortilla wheat wrap/, I used a tortilla since thats what we had at home!
• 1/2 romaine lettuce finely chopped
• 1/2 roma tomato finely chopped
• 1/2 pepper roasted, cut into strips
• 1/2 extra sharp cheddar snack stick of reduced-fat, I use Crackel Barrel Brand- sliced into small thing str
• 1 tablespoon mayo reduced-fat, I use Hellman's
• 1 tablespoon reduced fat sour cream I use Breakstone's Brand
• 1 tablespoon ranch Powder, I use Hidden Valley
• pepper Red crushed, to taste
• 3 coarse ground black pepper grinds

1. Preheat toaster oven to 375. Spray baking sheet with PAM and place tenders on sheet. Baked for 10 minutes, flip at 5 minutes.
2. While the tenders are baking, prepare the spread by mixing all ingredients together. Set aside to let the flavors mingle and come together.
3. Mix together the lettuce and tomatoes. Set aside.
4. Just 2 minutes before the tenders are done, spread the ranch onto the tortilla. Place the warm tenders directly onto the torilla in the middle creating a row. Place the cheddar strips, pile high with lettuce and tomatoes and finally add the roasted peppers. Top with a few grinds of black pepper (to taste) and roll into a burrito-shape making sure everything stays inside. Place on a serving dish and cut in half. Enjoy!

buffalo, tortilla wheat wrap, tomato, pepper, extra sharp, mayo, sour cream, ranch powder, pepper, ground black pepper

Taken from www.yummly.com/recipe/Buffalo-_Chicken_-Wrap-With-Cheddar-Ranch-_-Roasted-Peppers-1649325 (may not work)