Easy Buffalo Chicken Wraps

Make the Sauce - Gather the ingredients.

Make the Sauce - Except for the yogurt, put all the sauce ingredients in a saucepan, stir and simmer for five minutes taking care not to let the mixture boil, or worse still, burn.

Make the Sauce - Allow the sauce to cool, then add the yogurt and stir again.

Make the Sauce - The sauce can be stored in the fridge up to two days, until you are ready to use it.

Prepare the Filling - Heat the oil in a large skillet to hot, but not burning. Season the cubed chicken with a pinch of salt and pepper and fry for 8 minutes, stirring the chicken cubes from time to time.

Prepare the Filling - Remove the chicken from the pan with a slotted spoon and drain on kitchen paper. Leave to cool down until warm to the touch, but not hot. Wipe the pan with paper towel and keep to one side.

Prepare the Filling - Cut the chicken into smaller bite-sized pieces, put into a bowl and add enough Buffalo sauce to coat the chicken well.

Prepare the Filling - Reheat the frying pan until hot and quickly warm each wrap in the pan for approximately 20 seconds. Remove to a plate.

Prepare the Filling - Then, one at a time, place the shredded lettuce, quartered tomatoes, and celery down the center of the wrap. Pile the chicken on top and cover with a little more sauce. Sprinkle with a few cilantro leaves.

Prepare the Filling - Fold the bottom of the wrap over and roll up tightly. Continue with the remaining wraps.

Prepare the Filling - Serve the wraps immediately with a little extra sprinkling of cayenne pepper and cilantro on the side.

Prepare the Filling - The wraps do not keep well, so eat as soon as prepared and enjoy.