Crispy Buffalo Chicken Wraps
A fully loaded chicken wrap with crispy chicken, bacon, blue cheese, ranch and more!
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
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.
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