Crispy Buffalo Chicken Wrap
A crispy and spicy buffalo chicken wrap loaded with fresh veggies and creamy dressing, perfect for lunch or dinner.
Ingredients
For the chicken
- 1 pound boneless, skinless chicken breasts
- 1 cup buttermilk To tenderize the chicken
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup buffalo sauce Adjust heat level to preference
For assembling the wraps
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1 medium tomato, diced
- 1/2 cup shredded cheddar cheese
- 1/4 cup ranch or blue cheese dressing For drizzling
- sliced green onions (optional) For garnish
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces.
- In a bowl, pour the buttermilk over the chicken pieces and coat thoroughly. Cover and refrigerate for at least 15 minutes.
Breading
- In a shallow dish, combine the breadcrumbs, flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well.
- Remove the chicken from buttermilk, letting excess drip off. Dredge each piece in the breadcrumb mixture until well-coated.
Frying
- Heat about 2 inches of oil in a deep skillet over medium-high heat. Fry the breaded chicken in batches until golden brown, about 6-8 minutes per batch.
- Transfer the fried chicken to a plate lined with paper towels.
Assembly
- Drizzle buffalo sauce over the warm fried chicken and toss gently.
- Lay a tortilla flat, add lettuce, buffalo chicken, diced tomatoes, and cheddar cheese. Drizzle ranch or blue cheese dressing on top.
- Fold in the sides of the tortilla and roll tightly to secure.
- Toast in a dry skillet over medium heat for 1 minute on each side if desired.
Serving
- Serve with extra buffalo sauce or ranch on the side.
Notes
For enhanced flavor, marinate chicken for longer, use panko for crunch, modify spice level, and consider using whole wheat or spinach tortillas for healthier options.