Buffalo Chicken Wraps with Ranch Carrot Slaw

Heat the oven to 220 °C (425 °F). Spread the Buffalo chicken bites in a single layer on a parchment-lined sheet pan and bake 18 to 20 minutes, turning once halfway, until the coating is crisp and sizzling and the centres are hot.

Tip: Leave space between the bites so the coating crisps instead of steaming.

Meanwhile, toss the grated carrots and sliced celery in a bowl with 4 tbsp of the ranch, the lemon juice, salt and pepper until evenly coated. Let the slaw sit 10 minutes to soften slightly.

Let the chicken rest 2 minutes on the pan, then roughly chop it into 2 cm pieces on a cutting board so every mouthful of the wrap gets some.

Warm a large dry skillet over medium heat. Warm each tortilla 15 to 20 seconds per side, until soft and pliable, and stack them under a clean tea towel.

Assemble the wraps: down the centre of each tortilla lay the hot chopped chicken, scatter the cheese over it so it starts to soften, then add the slaw (lift it from its liquid), the shredded romaine and a drizzle of the remaining ranch. Fold in the sides and roll up tightly.

Tip: Lifting the slaw out of its dressing keeps the tortilla from going soggy.

Set the wraps seam-side down in the skillet over medium heat and toast 2 to 3 minutes per side, until golden in spots, the seam is sealed and the cheese inside has melted.

Serve the wraps cut in half on the diagonal, cut sides up, with any extra carrot slaw on the side.