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Restaurants›Betty C's Bar and Grill›Chicken Buffalo Or Bbq Wrap With Fries Recipe

Chicken Buffalo Or Bbq Wrap With Fries Recipe

Name: Betty C's Bar and Grills Chicken Buffalo Or BBQ Wrap With Fries Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts; 1 tsp salt; 1 tsp black pepper; 1 tsp garlic powder; 0.5 tsp smoked paprika; 1 tbs olive oil; 0.5 cup Buffalo sauce or BBQ sauce (choose one); 1 tbs unsalted butter (optional, for buffalo sauce); 4 each large flour tortillas; 2 cups shredded romaine or mixed greens; 1 cup shredded cheddar or Monterey Jack cheese; 0.5 cup sliced red onion; 1 cup diced tomato; 0.5 cup ranch or blue cheese dressing; 2 each lime wedges (optional); 1 lb russet potatoes; 2 tbs vegetable oil (for frying) or olive oil (for baking); 1 tsp cornstarch (optional, for crispier baked fries); 1 tsp salt; 0.5 tsp black pepper; 1 tsp butter or oil for tortilla searing; 0.25 cup extra buffalo or BBQ sauce (for serving)

Inspired by Betty C's Bar and Grill

Time50m

Serves4

Make Chicken Buffalo Or Bbq Wrap With Fries Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Wrap Filling

1 lb boneless skinless chicken breasts

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Watkins garlic powder

1/2 tsp Smoked paprika

1 tbs olive oil

1/2 cup Buffalo sauce or BBQ sauce (choose one)

1 tbs unsalted butter (optional, for buffalo sauce)

Wrap Assembly & Toppings

4 each large flour tortillas

2 cups shredded romaine or mixed greens

1 cup shredded cheddar or Monterey Jack cheese

1/2 cup sliced red onion

1 cup diced tomato

1/2 cup ranch or blue cheese dressing

2 each lime wedges (optional)

Fries

1 lb russet potatoes

2 tbs vegetable oil (for frying) or olive oil (for baking)

1 tsp cornstarch (optional, for crispier baked fries)

1 tsp Celtic sea salt

1/2 tsp black pepper

Finishing

1 tsp butter or oil for tortilla searing

1/4 cup extra buffalo or BBQ sauce (for serving)

Method

Wrap Filling

Prep chicken

Trim any excess fat from the chicken breasts. Pound each breast to about 1/2-inch thickness for even cooking (optional). Pat chicken dry with paper towels.

Season

In a small bowl, mix 1 tsp salt, 1 tsp black pepper, 1 tsp garlic powder and 1/2 tsp smoked paprika. Rub the spice mix evenly over both sides of the chicken.

Cook chicken

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When shimmering, add chicken and cook 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and outside is golden-brown. Remove chicken to a cutting board and let rest 5 minutes.

Sauce the chicken

While chicken rests, warm 1/2 cup of your chosen sauce in a small saucepan over low heat. If using Buffalo sauce, add 1 tablespoon unsalted butter and stir until melted and combined. Toss the sliced or shredded chicken in the warmed sauce until evenly coated. Reserve 2 tablespoons of sauce for serving if desired.

Fries

Prep potatoes

Preheat oven to 425°F (220°C) if baking. Wash and scrub the russet potatoes, then cut into 1/4–1/2-inch sticks. For crisper fries, soak cut potatoes in cold water 20–30 minutes and then drain and pat dry thoroughly.

Coat and season

In a large bowl, toss the dried potato sticks with 1–2 tablespoons oil and 1 teaspoon cornstarch (optional). Season with 1 teaspoon salt and 1/2 teaspoon black pepper.

Bake or fry

Baking: Spread fries in a single layer on a parchment-lined baking sheet and bake 20–30 minutes, flipping once, until golden and crispy. Frying: Heat oil in a deep skillet or fryer to 350°F (175°C) and fry in batches 3–5 minutes until golden, drain on paper towels. Adjust cooking time to reach desired crispness.

Finish

Taste and adjust seasoning, adding more salt if needed. Keep fries warm in a low oven (200°F/95°C) while assembling wraps.

Wrap Assembly & Toppings

Warm tortillas

Heat a large skillet over medium heat and add 1 tsp butter or oil. Warm each flour tortilla 20–30 seconds per side until pliable and lightly marked. Keep wrapped in a clean towel to stay warm.

Slice chicken

Slice sauced chicken into 1/4-inch strips or roughly shred with two forks so pieces are easy to wrap.

Assemble

Lay a warm tortilla flat. On the lower third place about 1/4 cup shredded greens, 1/4 cup shredded cheese, 1/4 cup diced tomato, a few slices of red onion (about 2 tablespoons), and equal portion of the sauced chicken (about 4 oz per wrap). Drizzle about 1–2 tablespoons ranch or blue cheese dressing over the filling and a spoonful of reserved sauce if you like it saucier.

Wrap and seal

Fold the bottom edge up over the filling, fold the sides in, and roll tightly to form a wrap. Optional: place seam-side down in the hot skillet for 1–2 minutes per side to toast and seal the wrap, creating a golden exterior.

Finishing & Serving

Cut each wrap in half on a diagonal. Plate with a generous handful of fries and extra sauce for dipping on the side. Serve with lime wedges if using for a bright squeeze over the chicken. Offer additional ranch or blue cheese on the side for Buffalo-style wraps or extra BBQ sauce for BBQ style.