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Nashville Fried Chicken Wrap

1 12-Inch flour tortilla
¾ c. fried chicken
¼ c. Nashville hot sauce
2 Tbsp. cheddar cheese, shredded
2 Tbsp. Bread-and-Butter Pickled Avocado
¼ c. kale, shredded
¼ c. Avocado Ranch Dressing

Bread-and-Butter Pickled Avocado

2 c. water
1 c. sugar
2 Tbsp. salt
¼ c. pickling spice
1 Tbsp. turmeric
2 c. apple cider vinegar
5 avocados, ½-in. dice

Avocado Ranch Dressing

2 c. ranch dressing
2 avocados, 1-in. dice
⅓ c. milk

For Bread-and-Butter Pickled Avocado: In a medium-size pot, combine water, sugar, salt and spices, and heat until sugar is dissolved. Add vinegar and let cool slightly. Carefully pour the brine over the avocados and refrigerate at least 2 hours before using for service.

For Avocado Ranch Dressing: Add all the ingredients to a blender and blend until smooth. Store properly before service.

To assemble: Warm the tortilla and place the fried chicken toward the bottom of it in a line, leaving a 1-in. border along the sides and bottom of the tortilla. Top the chicken with hot sauce, cheddar, avocado, and kale. Fold over the bottom portion and tuck it under the ingredients tightly. Holding it in place, fold both of the sides over and in and then roll the wrap tightly. Slice in half and serve with a side of avocado ranch.

Photo: Avocados from Mexico

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