Buffalo or Barbeque Chicken and Rice Wraps Recipe

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.