A coworker recently introduced me to this great little restaurant, and they do the most amazing buffalo chicken wraps. I never used to buy wraps at restaurants, because I always felt that my money would be better spent on something that wasn’t easy to replicate at home, but I’m glad I tried that wrap once… or twice. After trying the wrap for the first time, I quickly fell in love with buffalo sauce, never having had it before, and I began trying to work out how to make buffalo sauce just a little bit healthier. Here’s a version I modified from The Real Food Dieticians’ website, and I thought I’d share it with everyone here to enjoy!
In a saucepan over medium heat, add ½ a cup of Frank’s Red Hot Sauce, 3 Tbsp of coconut oil, 1 tsp of garlic powder, 1 tsp of white vinegar, and 1 Tbsp of water. Whisk everything together, and then keep the sauce in a jar in the refrigerator. This stuff will keep for two weeks, but you’ll probably use your buffalo sauce up pretty quickly!
I like drizzling the buffalo sauce on roast chicken, on tofu in my wraps, and I even like this stuff on mashed potatoes. This buffalo sauce is a great condiment to keep on hand to satisfy picky eaters, and if you make your own chicken wings, you can even have your own wing night!
