Buffalo Chicken Wrap Recipe
Calories: 917kcal
Ingredients
- 2 Fresh Chicken Breast Cutlets thin chicken breast cut into strips or Chicken Tenderloins
- 1/2 c Buffalo Sauce
- 4 tbsp. Ranch Mayonnaise, or Blue Cheese Dressing – your choice
- 2 c Shredded Cut Lettuce
- 1 c Shredded Cheddar Cheese or your choice favorite cheese
- 4 Large Soft Flour Tortilla Wraps
- Any other toppings you might like in a wrap such as sliced jalapenos tomatoes, onions
Dredge Mix for Frying Chicken
- 1 1/2 c All Purpose Flour
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1/4 tsp Onion Powder
- 1 tbsp. Paprika
- 1/2 tsp dried Thyme
- 1 c Buttermilk
- 1 Egg
- Cooking Oil – enough for frying about 1/4″ in a large skillet
Instructions
- 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.
Nutrition
Serving: 1 | Calories: 917kcal | Carbohydrates: 95g | Protein: 48g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 23g | Cholesterol: 151mg | Sodium: 546mg | Fiber: 6g | Sugar: 7g