Jeff Misenti
Difficulty Level: moderate
When it comes to wraps, giving them a lot of crunch, whether through fillings or toasting, can make a huge difference. A soft wrap is good when out and about, but if you’re eating from a plate, that crunch can make it feel like a meal rather than a snack. And if you’re looking for crunch, this crispy buffalo chicken wraps recipe is a must-try.
The recipe takes you through the steps for making crispy buttermilk chicken, and these are steps you’ll no doubt want to repeat whenever cooking crispy chicken in the future. It really is that good. Aside from the homemade crispy chicken, everything else is store-bought, including the buffalo sauce. The extra step in this recipe is adding the wrap to a skillet to give it a golden crunch. It really does make a big difference, making it perfect for lunch, dinner, and even weekend get-togethers. Check out the ingredients and cooking steps below.
Crispy Buffalo Chicken Wraps Recipe Ingredients
- 1 pound of boneless skinless chicken tenders
- 1 cup of buttermilk
- 1/2 cup of all-purpose flour
- 1 cup of panko breadcrumbs
- 1 teaspoon of garlic powder
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of onion powder
- 1/2 teaspoon of kosher salt
- 1/2 teaspoon of black pepper
- 2 large eggs
- 1 tablespoon of water
- 1/2 cup of buffalo sauce
- 4 large burrito-size flour tortillas
- 1 cup of shredded romaine lettuce
- 1 medium tomato, diced
- 1/2 cup of shredded carrots
- 1/4 cup of thinly sliced red onion
- 1/2 cup of shredded cheddar cheese
- 1/4 cup of ranch dressing
- 1/4 cup of blue cheese crumbles
- 1 tablespoon of olive oil, for toasting the wraps
- Cooking spray
Crispy Buffalo Chicken Wraps Recipe Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper. Place a wire rack on top and spray the rack with cooking spray.
- Add the chicken tenders and buttermilk to a bowl. Let them sit for 10 minutes while you prepare the breading.
- In one shallow bowl, mix the flour, garlic powder, smoked paprika, onion powder, salt, and black pepper.
- In a second bowl, whisk the eggs with 1 tablespoon of water.
- Place the panko breadcrumbs in a third bowl.
- Remove each piece of chicken from the buttermilk. Coat it in the flour mixture, dip it in the egg, then press it into the panko.
- Place the coated chicken on the prepared rack and spray the tops lightly with cooking spray.
- Bake for 18 minutes, flipping halfway through, until the chicken is crisp and fully cooked. The inside of the chicken should reach 165°F.
- Let the chicken rest for 3 minutes once cooked.
- Slice the chicken into bite-size pieces and then toss in the buffalo sauce.
- Lay out each tortilla and add lettuce, tomato, carrots, red onion, buffalo chicken, cheddar cheese, ranch dressing, and blue cheese crumbles.
- Fold in the sides of each tortilla, then roll it up tightly from the bottom.
- Heat olive oil in a skillet over a medium heat and place each wrap seam-side down and toast for 2 minutes per side, until golden and crisp.
- Slice in half and serve warm with extra buffalo sauce or ranch if desired.