Buffalo Chicken Wrap Recipe
This Buffalo Chicken Wrap is loaded with crispy chicken tenders, cheese, lettuce, and tomatoes for the ultimate sandwich-shop-style lunch.
Ingredients
- 3 large eggs
- 1 cup all-purpose flour
- 2 teaspoons sweet paprika
- 2 teaspoons garlic powder or granules
- 2 teaspoons onion powder or granules
- 2 pounds chicken tenders
- 6 large flour tortillas
- 1 cup shredded cheddar or Monterey jack cheese, or both
- 1 cup shredded or thinly sliced bibb or iceberg lettuce
- 12 tomato slices
- 1 cup heated buffalo sauce
- salt and pepper to taste
- oil for frying
Instructions
- Add enough oil to fill a medium-sized pot halfway and heat it until it reaches 350°F.
- In a shallow bowl, whisk together the eggs with salt and pepper. Set to the side.
- Using a separate shallow bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper.
- Next, pat the chicken tenders dry using paper towels.
- Take 4 to 5 tenders at a time, coat them completely on all sides in the egg wash. Then transfer them to the seasoned flour. Place them spread out on a sheet tray lined with parchment paper. Let them sit for 10 to 15 minutes. This will help the breading stick.
- Then, add 4 to 6 tenders to the hot frying oil and fry for 4 to 5 minutes, or until golden brown and the internal temperature reaches 165°F. Cook in batches until all the chicken tenders have been fried. Drain on a rack over a sheet tray.
- Add the tenders and buffalo sauce to a bowl and toss to coat.
- To make the burrito shell more pliable, heat a shell over an open flame for 10 to 15 seconds per side, or on a griddle or large pan over medium heat. All will work.
- Place some buffalo tenders on the heated burrito shell, then add the cheese, lettuce, and tomato.
- Next, fold in the sides, then, starting from the back, roll the burrito forward until it is tight and secure.
- Slice in half and serve with additional buffalo sauce, ranch, blue cheese, carrot sticks, and celery sticks.
Notes
It’s really important to keep the oil temperature between 350°F and 375°F. I always keep a thermometer nearby to check the oil temperature. If it’s too cold, the breading will soak up grease, making the tenders soggy. If it’s too hot, the breading will burn before the chicken is cooked through. And if you fry too many tenders in the oil at once, it will drop below the ideal temperature.
Dry the chicken: I always start by patting the chicken tenders dry with paper towels. If the chicken is damp, the flour will gum up and peel off when frying.
Rest the chicken: Don’t underestimate that 10- to 15-minute rest. Setting the breaded chicken aside after dredging helps the breading stick instead of peeling off and ending up at the bottom of the pot.
Warm up the sauce: I highly recommend gently warming the buffalo sauce in a saucepan before pouring it over the chicken. Trust me, a warm buffalo chicken wrap is so much more satisfying.
Optional add-ins: I love the classic lettuce-and-tomato combo, but thinly sliced red onions, a few slices of crispy bacon, and avocado would also taste great in this wrap.
Make-Ahead: The assembled wraps are best served right away. However, you can fry the tenders in advance and keep them warm on a wire rack in a 200ºF oven for up to 30 minutes before assembling the wraps.
How to Store: I keep the wraps tightly wrapped in a layer of plastic wrap or foil and store them in the fridge for 2 to 3 days.
Nutrition
Calories: 631kcalCarbohydrates: 35gProtein: 45gFat: 34gSaturated Fat: 7gPolyunsaturated Fat: 7gMonounsaturated Fat: 16gTrans Fat: 0.1gCholesterol: 197mgSodium: 1782mgPotassium: 831mgFiber: 3gSugar: 3gVitamin A: 914IUVitamin C: 12mgCalcium: 211mgIron: 3mg