Buffalo Chicken Lasagna Crunchwrap
Way back in 2011 I made this lasagna version of a timpano and it’s one of my all time favorite recipes. I have always wanted to do a smaller version of this, and I was playing around in the kitchen the other day trying to make a “la-zone-na” or “calzogna”. Since the inspiration was calzone, I decided to make it buffalo chicken which is my favorite calzone type. That is also why I added ricotta. In the end, it ended up more of a crunchwrap than a calzone so I went with that instead. I made a fun reel of this recipe which you can watch below.
The final dish on the plate.
This actually came out amazing. Way better than I thought it would! I mean you can’t really go wrong with chicken cooked in butter and hot sauce.
It was even sturdy enough to hold!
Buffalo Chicken Lasagna Crunchwrap
Ingredients
CHICKEN
- 1 pound boneless skinless chicken breast
- 1 stick butter
- 1/4 cup cayenne hot sauce
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- 1 tablespoon worcestershire sauce
- 2 tablespoons honey
CRUNCHWRAPS (PER EACH)
- 4 cooked lasagna noodles
- 2 slices mozarella cheese
- 2 tablespoons chopped carorts
- 2 tablespoons chopped celery
- 1/4 cup chicken mixture from above
- 2 tablespoons ricotta cheese
Instructions
- Put the chicken in a pan with all the other ingredients and bring to a simmer. Cook on medium low for about 25 minutes until the chicken is cooked through stirring and flipping the chicken as needed.
- Allow the chicken mixture to cool and then shred the chicken right in the juices, getting rid of any excess liquid if needed.
- In a small but deep bowl that is well greased, put in the first lasagna noodle with the center of the noodle at the base of the bowl. Repeat with the rest of the noodles, each at an angle from the last one, overlapping as you go.
- In the bottom of the noodles, start with a slice of mozzarella, then half the carrot and celery, then the chicken, then the ricotta, more carrot and celery, and the final piece of mozzarella. Wrap the noodles over the top, overlapping each other, to seal the wrap shut.
- Preheat a frying pan with some oil or butter and flip the wrap out onto the pan. Carefully lift the bowl off the noodles and press them down to form the "crunchwrap". Flip once the bottom is browned and crisp and repeat on the other side.
- Serve!