Buffalo Style Chicken Meatball Wrap


  1. Heat deep fryer to 350°F.
  2. Place fully thawed meatballs in deep fryer and cook for 3-4 minutes, or until temperature reaches 165°F.
  3. In a bowl combine the fully cooked meatballs with wing sauce, toss to coat meatballs.
  4. Combine the romaine lettuce, shredded carrot, and green onion in a bowl, mixing to combine all ingredients.
  5. Divide salad among flour tortillas and top with buffalo style chicken meatballs.
  6. Fold in the sides and roll- up.
  7. Cut the wraps diagonally in half to serve.
  8. Serve with potato chips and blue cheese for dipping.


  • 24 ea. PIM® Buffalo-Style Chicken Meatballs
  • 1/2 cup Buffalo wing sauce
  • 4 Flour tortillas, large
  • 2 cups Romaine lettuce leaves, chopped
  • 1/2 cup Carrot, shredded
  • 4 tbsp Green onion shoots, shredded
  • blue cheese dressing
  • Potato chips