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Ultimate Crispy Buffalo Chicken Wraps with Creamy Ranch

Three halves of a buffalo chicken wrap stacked on a white plate, showing spicy chicken, lettuce, cheese, and ranch dressing.
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Welcome to Sunday Flavor! I am sharing my recipe for the Ultimate Crispy Buffalo Chicken Wrap. This recipe delivers bold, spicy flavor and a satisfying crunch, balanced perfectly with cool, creamy ranch dressing. It is a fantastic, flavor-packed meal perfect for a quick weeknight dinner or game day food.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1 cup panko breadcrumbs
  • 1/2 cup buffalo sauce (your favorite brand)
  • 1/4 cup unsalted butter, melted
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 4 large flour tortillas
  • 1 cup shredded romaine lettuce
  • 1/2 cup shredded cheddar or Monterey Jack cheese
  • Optional: Celery sticks and carrot sticks for serving

Instructions

  1. Prepare the chicken: In a shallow dish, mix the flour, salt, pepper, and garlic powder. In a second dish, whisk the egg and milk. In a third dish, place the panko breadcrumbs. Dredge each chicken piece first in the flour mixture, then dip in the egg mixture, and finally coat thoroughly in the panko breadcrumbs.
  2. Cook the chicken: Heat about 1/2 inch of neutral oil in a large skillet over medium-high heat. Cook the breaded chicken pieces in batches until golden brown and cooked through, about 4-5 minutes per side. Remove the chicken and place it on a paper towel-lined plate to drain excess oil.
  3. Make the buffalo sauce mixture: In a medium bowl, whisk together the buffalo sauce and melted butter until combined. Add the cooked, crispy chicken pieces to the bowl and toss gently until all the chicken is evenly coated.
  4. Prepare the dressing: In a small bowl, mix the ranch dressing with 1 tablespoon of water to thin it slightly, if desired.
  5. Assemble the wraps: Warm the flour tortillas briefly in a dry skillet or microwave to make them pliable. Lay a tortilla flat. Spread a thin layer of the ranch dressing down the center. Top with a portion of the buffalo chicken, followed by shredded lettuce and shredded cheese.
  6. Wrap and serve: Fold in the sides of the tortilla, then roll tightly from the bottom up to create a secure wrap. Slice in half if desired. Serve immediately with extra ranch dressing and vegetable sticks.

Notes

  • For an easy weeknight dinner, substitute the raw chicken with 2 cups of pre-cooked, shredded rotisserie chicken. Toss the shredded chicken directly into the warm buffalo sauce mixture instead of breading and frying.
  • If you want a healthier buffalo chicken wrap, skip the breading and pan-fry or bake the chicken pieces until done, then toss in the sauce. You can also substitute the flour tortillas with large butter lettuce leaves for low calorie wraps.
  • To make this recipe great for meal prep wraps chicken, assemble the wraps just before serving, or store the sauced chicken, lettuce, and dressing separately and assemble when ready to eat.

Nutrition

Find it online: https://sundayflavor.com/buffalo-chicken-wrap-recipe-crispy-ranch/