Buffalo Chicken Wrap

Buffalo Chicken Wrap

Buffalo wings are one of my favorites!  I have a lot of favorite meals, I’m starting to think…anyway…I really like having a buffalo chicken wrap…but I don’t always want to go out to the bar or restaurant for one.  They’re easy to make right at home, and great for lunch or dinner.

If you’ve seen the chicken and waffle recipe…the chicken recipe will look familiar…and it should…it’s exactly the same!  In case you haven’t seen the recipe, I’ve posted it again, right here.  Go on, take a look.

 

Fried Chicken Tender Ingredients:

½ cup all purpose flour

2 eggs

4 tablespoons water

1 cup breadcrumbs

½ cup panko

½ teaspoon salt

½ teaspoon ground black pepper

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon ground mustard

½ teaspoon chili powder

8 boneless, skinless chicken tenders

Vegetable oil

Create a dredging station. Place the flour onto a plate.
Create a dredging station. Place the flour onto a plate.
Next, crack both eggs and whisk with the water.
Next, crack both eggs and whisk with the water.
Combine the breadcrumbs, panko, salt, pepper, garlic powder, paprika, ground mustard, and chili powder. Stir the ingredients. Place breadcrumb mixture onto a plate.
Combine the breadcrumbs, panko, salt, pepper, garlic powder, paprika, ground mustard, and chili powder. Stir the ingredients. Place breadcrumb mixture onto a plate.

 

 

Dip the floured tender in the egg wash….Wow, that pic is a little blurry…sorry…it was the only one I took for that part…
Dip the floured tender in the egg wash….Wow, that pic is a little blurry…sorry…it was the only one I took for that part…
Coat the tender in the breadcrumbs.
Coat the tender in the breadcrumbs.
Put the same tender back into the egg wash.
Put the same tender back into the egg wash.
Coat the tender a second time with the breadcrumbs. Repeat for all tenders. Discard any remaining flour, egg wash, and breadcrumbs.
Coat the tender a second time with the breadcrumbs. Repeat for all tenders. Discard any remaining flour, egg wash, and breadcrumbs.
Pour vegetable oil into skillet. (I poured in enough to create about ¼-½ inch of oil.) Heat the oil to 350 degrees. Fahrenheit.
Pour vegetable oil into skillet. (I poured in enough to create about ¼-½ inch of oil.) Heat the oil to 350 degrees. Fahrenheit.
Fry chicken in batches (about 4-5 tenders at a time). Fry for about 4-5 minutes per side. The internal temperature of the chicken should be around 165 degrees Fahrenheit when cooked through.
Fry chicken in batches (about 4-5 tenders at a time). Fry for about 4-5 minutes per side. The internal temperature of the chicken should be around 165 degrees Fahrenheit when cooked through.
Remove chicken from skillet, and place onto a paper towel lined plate. This will allow the excess oil to drain.
Remove chicken from skillet, and place onto a paper towel lined plate. This will allow the excess oil to drain.

Okay…now onto the new stuff…

Here’s the rest of the stuff that you’ll need:  (Use as much or as little as you want for each wrap)

Chopped lettuce

Chopped tomato

Chopped carrot

Chopped celery

Shredded or grated cheddar cheese

Ranch dressing or bleu cheese dressing

8 inch flour tortilla

Buffalo wing sauce

 

Using an 8 inch flour tortilla, layer in lettuce, a few slices of carrots, a few slices of celery, and chopped tomato.
Using an 8 inch flour tortilla, layer in lettuce, a few slices of carrots, a few slices of celery, and chopped tomato.
Place a chicken tender in a bowl, and coat chicken with desired amount of buffalo wing sauce. Place chicken on cutting board, and cut into bit size pieces.
Place a chicken tender in a bowl, and coat chicken with desired amount of buffalo wing sauce. Place chicken on cutting board, and cut into bite size pieces.
Layer the chicken pieces on tortilla, along with freshly grated cheddar cheese. Drizzle with ranch dressing or bleu cheese. Roll into a wrap or burrito shape.
Layer the chicken pieces on tortilla, along with freshly grated cheddar cheese. Drizzle with ranch dressing or bleu cheese. Roll into a wrap or burrito shape.
Cut the wrap in half, on the bias (at a diagonal angle). Serve on a plate. Eat and enjoy!
Cut the wrap in half, on the bias (at a diagonal angle). Serve on a plate. Eat and enjoy!

If you don’t want to make 8 wraps at once (one per chicken tender), you can store the leftover chicken in an air-tight container in the refrigerator and use on salads or another wrap later.  If you don’t want to fry all of the tenders, just get them breaded, and put them in the freezer to cook later.

 

 

 

 

 

 

 

 

 

 

Related posts:

Grilled Italian Chicken Wraps Southwest Chicken Cups Buffalo Chicken Salad Buffalo Chicken Bites Game Day: Buffalo Chicken Sandwiches Buffalo Shrimp Po’Boys

Melissa is a self-taught, home cook with Midwest and Southern style influences. Melissa grew up in the Midwest , and currently lives in South Carolina with her husband, Jon and four dogs. She's been cooking and creating recipes almost her whole life. Melissa enjoys taking photographs of food and dishes she creates.

Message

Leave a Reply