Dinner/ Featured/ Lunch

Buffalo Chicken Wrap

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These Buffalo Chicken Wraps are so good y’all! Easy to make too. Serve a platter up at your next football party or an easy weeknight dinner.
Fresh Chicken Breast Cutlets ( thin chicken breast) or Chicken Tenderloins – you typically will get 8-10 per package
Buffalo Sauce
Ranch, Mayonnaise, or Blue Cheese Dressing – your choice
Shredded Cut Lettuce
Shredded Cheddar Cheese, or your choice favorite cheese
Tortilla Wraps
Any other toppings you might like in a wrap such as sliced jalapenos, tomatoes, onions
For Dredging Chicken:
1 1/2 c All Purpose Flour
1 tsp Salt
1/2 tsp Black Pepper
1/4 tsp Onion Powder
1 tbs Paprika
1/2 tsp dried Thyme
1 c Buttermilk
1 Egg
Cooking Oil – enough for frying (about 1/4″ in a large skillet since the cutlets are thin
Add oil to skillet and heat over medium high heat. In a medium bowl combine egg (beaten) and buttermilk, mix to combine. In another medium bowl combine flour and seasonings, combine and use tines of a fork to press out any lumps in the flour. Turn the heat down to medium under your skillet. Take each chicken piece and dredge in flour, then add to egg/buttermilk mix, then back to flour mixture and dread. Add to oil to fry. Since the cutlets or tenderloins aren’t thick it will only take a few minutes. Brown on each side, turning every few minutes. Takes about 12 – 15 minutes to cook chicken. Add the cooked chicken to a plate lined with paper towels to drain and cool.
To assemble wraps: Take a wrap and spread your dressing or mayo. Cut 1 piece of chicken into chunks and add to the wrap, dash with buffalo sauce. Add cheese, lettuce and other toppings and wrap.
Typically you only need 1 piece of chicken per wrap so however many pieces you have are how many wraps you get. You can make a platter of these wraps for your get together, or serve for dinner. I usually have leftover fried chicken cutlets – YUM cold chicken! Score! If you prefer not to use the chicken fried, just omit the dredge and saute the chicken pieces in olive oil.

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