Buffalo Chicken Wraps




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For the Chicken

2 Chicken breasts, thawed and pounded to an even thickness and cut into strips

2 eggs, beaten with a small amount of water

1/2 cup Flour

1/2 cup Bread Crumbs

1/2 +1/2 tsp Garlic powder

1/2 +1/2 tsp Paprika

1/2 +1/2 tsp Salt plus more for egg mixture


Oil for frying

1/4 cup unsalted butter, melted

1/4 cup hot sauce (crystal or frank's red hot)

For the wraps

Tortillas warmed on a cast iron

Iceberg lettuce

Ranch or blue cheese dressing to taste


If making french fries, preheat oven and cook according to instructions.

Pound chicken to an even thickness and cut into strips.

Prepare three bowls: one with flour seasoned with salt, pepper, garlic powder, and paprika; another with breadcrumbs seasoned the same way; and a third with two eggs beaten with water and seasoned with salt and pepper.

Dredge the chicken in the flour, shaking off excess. Dip in the egg mixture, and finally batter in the breadcrumbs. Set aside on a plate until ready to cook.

Heat a pan over medium heat and cover the bottom of the pan in oil.

Fry chicken strips, turning once, until golden brown and internal temperature is done (about 1:30 on each side). Set aside.

Mix melted butter and hot sauce and in a large bowl, dip / pour over cooked chicken.

Prepare ranch dressing and slice vegetables for dipping.

Warm tortilla wraps and spread ranch dressing over, layering chicken and lettuce onto wrap. Fold in sides, and roll wrap up. Slice in half and serve.




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