Buffalo Chicken Wrap Recipe

Marinate

Place chicken tenders in a shallow bowl or zip-top bag. Whisk together 1 cup buttermilk and 1 tablespoon hot sauce, pour over chicken, cover or seal, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Prepare Breading Station

In a shallow bowl combine 1 cup all-purpose flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper. In a second bowl beat 2 eggs with 2 tablespoons water to make an egg wash.

Bread the Tenders

Remove chicken from marinade, letting excess drip off. Dredge each tender first in the seasoned flour mixture, then dip into the egg wash, then back into the flour mixture pressing firmly so breading adheres. Set on a wire rack while heating oil.

Fry the Tenders

Heat 2 cups vegetable oil in a heavy skillet or Dutch oven to 350°F (175°C). Fry tenders in batches without overcrowding for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain.

In a small saucepan over low heat melt 3 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 teaspoon white vinegar, 1/2 teaspoon Worcestershire sauce, 1/2 teaspoon honey and 1/8 teaspoon salt. Whisk until combined and slightly thickened, about 1–2 minutes. Remove from heat.

Toss warm fried chicken tenders in the buffalo sauce until evenly coated. Keep some sauce reserved if you prefer to drizzle additional sauce in the wrap.

Warm tortillas briefly in a dry skillet or microwave (10–15 seconds) to make them pliable.

Lay one tortilla flat. Spread about 3 tablespoons buttermilk ranch dressing down the center of the tortilla, leaving 1–2 inches clear at the ends for folding.

Top the dressing with 1 cup shredded romaine lettuce, a quarter of the diced tomato, and a sprinkle (about 2 tablespoons) of crumbled gorgonzola.

Place 3–4 buffalo-coated chicken tenders on top of the fillings (about 4–5 ounces chicken per wrap). Season lightly with a pinch of salt and pepper if desired.

Fold the bottom edge of the tortilla up over the filling, fold the sides in, and roll tightly to form a wrap. Repeat with remaining tortillas and ingredients.

Optional: For a warm, sealed finish, place the wrap seam-side down in a hot skillet and press for 1–2 minutes per side until lightly golden.

Slice each wrap in half on the diagonal and serve with extra buttermilk ranch and reserved buffalo sauce for dipping.