Crispy Buffalo Chicken Wrap

Some times dinner just needs to be a wrap. It’s easy to make, easy to eat and easy to clean up from. You can turn lots of different things into a wrap or burrito or roll-up – whatever you prefer to call them. This particular wrap puts lots of veggies into a tortilla with some crunchy crispy chicken and kicks up the heat with the addition of spicy buffalo sauce. These easy to make Crispy Buffalo Chicken Wraps are a great idea for a a weeknight dinner.

I have included the directions of how to make your own crispy chicken tenders in the recipe. I have also added my recipe for homemade ranch at the bottom of this page. Obviously both of these things add to cook time. If you are pressed for time, or just prefer to use store bought for either of these items then go for it. I will let you know this is an excellent recipe to use those next day cold chicken tenders from your grocers deli. You can also just bake up some chicken tenders from the freezer. Once tip on those – use a baking rack on your baking sheet. Don’t set the chicken directly onto the tray or you will get crispy on top and soggy on the bottom.

The veggies in this wrap are great for practicing your knife skills. Cutting carrots into matchsticks are an excellent test for your cutting skills. A matchstick, also called Julienne, is bigger than shredding but smaller “sticks”. You want pieces that are between one and two inches long and around an eighth inch thick. The red onion should be sliced fairly thin. I first cut the onion in half from the root end, then place the cut edge on the cutting board and thinly slice. For both of these techniques, you need to be sure that you have a nice sharp chef knife. You should have a knife sharper in your drawer as well.

Another great feature of this recipe is that it’s very customizable. You can omit any of the veggies one person doesn’t want. You can go full blue cheese and use blue cheese dressing instead of ranch. You can go grilled chicken instead of crispy chicken tenders. You can use less buffalo sauce or use a hotter buffalo sauce. Really make them how you want them!

Now Let’s Get Cookin’!

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Crispy Buffalo Chicken Wraps

A fully loaded chicken wrap with crispy chicken, bacon, blue cheese, ranch and more!

Course Dinner, Lunch, Main Course

Cuisine American

Keyword bacon, blue cheese, buffalo chicken, buffalo hot sauce, buffalo sauce, cheese, cherry tomato recipe, Chicken, chicken wrap, cool ranch, crispy chicken, flour tortillas, lettuce, wraps

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 6 Flour Tortillas extra
• ½ lb Bacon cut into ½-inch pieces
• 1 Large tomato halved and sliced
• 2 cups Romaine Lettuce chopped
• 1 cup Carrot matchsticks
• ½ Red Onion halved and sliced
• 1 cup Blue Cheese crumbled
• 1 cup Ranch Dressing
• 1 cup Buffalo Sauce

For the Chicken

• 2 lbs Chicken Tenderloins
• 2 cups Buttermilk
• 4 cups Flour
• 2 tbsp Baking Powder
• 1 tsp Salt
• 1 tsp Pepper
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• Cooking Oil to make 1 inch deep in pan

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Instructions

• Add chicken tenders and buttermilk in a bowl and let rest (at least 30 minutes, up to 8 hours) in refrigerator.
• In a large saute pan over medium high heat, add bacon and cook until crispy. Remove to paper towel covered plate. Reserve all grease in the pan.
• Add flour, baking powder, salt, pepper, garlic and paprika to a separate mixing bowl and stir to combine.
• Add enough oil to the bacon grease to be one inch deep. Once hot (around 350degF), begin frying chicken. Remove each piece of chicken from buttermilk and put right into flour mixture. Fully coat with flour and place right into hot oil. Cook for 4 minutes on each side and remove to a baking rack over a paper towel covered baking sheet. Repeat with remaining chicken tenderloins.
• Once all chicken is cooked and slightly cooled, cut each tenderloin into 3-4 pieces (about 1-inch chunks).
• Start with tortilla on a flat surface. Add lettuce, tomato, carrots, and onions. Drizzle with ranch dressing and blue cheese crumbles. Add bacon and chicken. Drizzle with buffalo sauce. Fold the sides of the tortilla towards the middle then roll up from the bottom. Slice at an angle in the center.