Buffalo Chicken Wrap - Spicy & Delicious Recipe

Buffalo chicken wraps are a delightful fusion of tender, spicy chicken, crisp vegetables, and creamy sauces, all wrapped up in a soft tortilla. They’re perfect for a quick lunch, a hearty snack, or a casual dinner. This recipe is not only easy to make but also customizable to suit your taste preferences. Whether you like it fiery hot or just mildly spicy, you can adjust the heat level to your liking. Let’s dive into this spicy and delicious buffalo chicken wrap recipe.

Ingredients

For the Chicken:

2 large chicken breasts (about 1 pound)

1 cup buttermilk (for marinating)

1 cup all-purpose flour

1 cup panko breadcrumbs (or regular breadcrumbs)

1 teaspoon paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper (to taste)

Vegetable oil (for frying)

For the Buffalo Sauce:

1/2 cup hot sauce (such as Frank’s RedHot or your favorite brand)

1/4 cup unsalted butter

1 tablespoon white vinegar

1 tablespoon honey (optional, for a touch of sweetness)

1/4 teaspoon garlic powder

For the Wrap:

4 large flour tortillas (or your preferred wrap size)

1 cup shredded lettuce (or mixed greens)

1 cup shredded cheddar cheese (or your favorite cheese)

1/2 cup diced celery (optional, for extra crunch)

1/2 cup sliced green onions (for garnish)

Ranch or blue cheese dressing (optional, for extra creaminess)

Instructions

1. Marinate the Chicken:

Start by marinating the chicken breasts in buttermilk. This helps to tenderize the chicken and keep it moist during cooking. Place the chicken in a bowl or a resealable bag with the buttermilk and let it marinate for at least 1 hour, or overnight if possible.

2. Prepare the Breading:

In a shallow bowl, combine the flour, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper. Mix well to ensure even distribution of the spices.

3. Bread the Chicken:

Remove the chicken breasts from the buttermilk, allowing any excess to drip off. Dredge each breast in the flour mixture, pressing lightly to ensure the coating sticks well. For an extra crispy texture, you can double coat by dipping the chicken back into the buttermilk and then again in the flour mixture.

4. Fry the Chicken:

Heat vegetable oil in a large skillet over medium-high heat. You’ll need enough oil to cover the bottom of the pan, about 1/4 inch deep. Once the oil is hot (350°F or 175°C), carefully add the breaded chicken breasts. Fry them for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the pan and let it drain on paper towels.

5. Make the Buffalo Sauce:

While the chicken is frying, prepare the buffalo sauce. In a small saucepan, melt the butter over medium heat. Add the hot sauce, white vinegar, honey (if using), and garlic powder. Stir until well combined and heated through. Adjust the seasoning to taste.

6. Slice the Chicken:

Once the chicken has rested for a few minutes, slice it into strips or bite-sized pieces, depending on your preference.

7. Assemble the Wrap:

Lay out a flour tortilla on a clean surface. Spread a layer of ranch or blue cheese dressing in the center of the tortilla if desired. Place a handful of shredded lettuce in the middle of the tortilla. Add a portion of the sliced buffalo chicken on top of the lettuce. Sprinkle with shredded cheddar cheese, diced celery, and sliced green onions.

8. Drizzle with Buffalo Sauce:

Drizzle the buffalo sauce over the chicken. Be generous if you like it spicy, or use a lighter hand if you prefer a milder wrap.

9. Wrap It Up:

Fold in the sides of the tortilla, then roll it up from the bottom, tucking in the filling as you go. Ensure the wrap is tightly rolled to keep all the ingredients together.

10. Serve:

Cut the wrap in half diagonally if desired, and serve immediately. These wraps are delicious on their own, but you can also pair them with a side of celery sticks and extra ranch or blue cheese dressing for dipping.

Tips and Variations

For a Healthier Option: You can bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, to reduce the amount of oil used.

Vegetarian Alternative: Substitute the chicken with crispy tofu or grilled vegetables for a meat-free version.

Heat Level: Adjust the amount of cayenne pepper in the breading and the type of hot sauce used in the buffalo sauce to control the spiciness.

Additional Toppings: Consider adding sliced avocado, pickles, or diced tomatoes for extra flavor and texture.

Buffalo chicken wraps are versatile and can be adapted to suit your taste preferences. The combination of spicy buffalo chicken, crisp vegetables, and creamy sauce wrapped in a soft tortilla makes for a satisfying and flavorful meal. Whether you’re serving them for a quick lunch, a casual dinner, or a party, these wraps are sure to be a hit. Enjoy the perfect blend of spice and comfort with this easy-to-follow recipe!