Bpk Buffalo Wrap Recipe

Marinate the chicken

Place chicken tenders in a shallow bowl or zip-top bag. Pour 1 cup buttermilk and 1 tablespoon hot sauce over the chicken. Mix to coat, cover (or seal bag) and refrigerate for at least 30 minutes and up to 4 hours. This tenderizes and seasons the chicken.

Prepare dredge and egg wash

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

Coat the chicken

Remove chicken from the marinade allowing excess to drip off. Dredge each piece first in the flour mixture, then dip into the egg wash, and finally press back into the flour mixture for a double-coated, crispy crust. Place coated tenders on a wire rack and let rest 10 minutes to set the coating.

Fry the tenders

Heat 1 cup vegetable oil in a heavy skillet (cast iron preferred) over medium-high heat to reach roughly 350°F (175°C). If you don't have a thermometer, test by dropping a pinch of flour — it should sizzle immediately. Fry chicken in batches without overcrowding, about 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.

Toss in Buffalo sauce

Place the hot cooked tenders in a large bowl. Pour 1/2 cup Buffalo sauce over them and gently toss to evenly coat. Set aside while you prepare the rest of the wrap components.

Cook the bacon

In a separate skillet over medium heat, cook 8 bacon slices until crisp, about 6–8 minutes, turning occasionally. Transfer to a paper towel–lined plate, then roughly chop or break into pieces.

Prepare vegetables

Wash and shred 3 cups romaine lettuce. Thinly slice 1 tomato and season slices lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Keep vegetables chilled until assembly.

Assemble the wraps

Lay one wheat tortilla flat. Spread about 2 tablespoons buttermilk ranch down the center of the tortilla. Place 1/4 of the Buffalo chicken tenders (2–3 tenders depending on size) on top of the ranch, then add 2 bacon slices worth of chopped bacon, about 3/4 cup shredded romaine, and 2–3 tomato slices. Drizzle an additional 1 tablespoon ranch if desired. Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form a wrap. Repeat for remaining tortillas and fillings.

Grill the wraps

Melt 2 tablespoons unsalted butter in a clean skillet over medium heat or preheat a panini press. Place each wrap seam-side down in the skillet and grill 1.5–2 minutes per side until golden brown, pressed, and warmed through. Press gently with a spatula to compact the wrap and help seal it.

Serve

Slice each grilled wrap in half on a bias. Serve immediately with extra ranch or Buffalo sauce on the side for dipping.