Buffalo Tender Wrap Recipe

Marinate

Place chicken tenderloins in a bowl and pour buttermilk over them. Cover and refrigerate for at least 15 minutes (up to 1 hour) to tenderize.

Prep Breading

In a shallow bowl or wide plate, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, 0.75 tsp salt, and 0.5 tsp black pepper until evenly combined.

Coat Chicken

Remove tenders from buttermilk, letting excess drip off. Dredge each tender in the flour mixture, pressing to adhere a good coating. Place on a rack while oil heats.

Fry Tenders

In a heavy skillet or frying pan, pour 1 cup vegetable oil and heat over medium-high to 350°F (175°C). Add tenders in a single layer (work in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined tray.

Toss in Buffalo Sauce

In a small saucepan, melt 1 tbsp butter over low heat. Stir in 1/4 cup hot sauce until smooth. Place fried tenders in a bowl and pour the warmed buffalo sauce over them. Toss gently to coat evenly.

Combine 3 tbsp ranch dressing with 2 tbsp blue cheese crumbles in a small bowl. Stir gently; set aside to let flavors meld. Taste and adjust salt and pepper as needed.

Prep Bread

Toast the sourdough slice until golden (about 2–3 minutes in a toaster or under broiler). Warm the tortilla or flatbread briefly in a dry skillet for 20–30 seconds per side to make it pliable.

Assemble Wrap on Sourdough

Place the toasted sourdough on a flat surface. Spread half of the ranch/blue cheese mixture (about 1.5 tbsp) evenly across the center of the sourdough. Arrange shredded romaine (1/2 cup) over the sauce, then place 3–4 buffalo tenders (depending on size) down the middle. Sprinkle 2 tbsp shredded cheese, tomato slices (about 2–3 slices), and 1 tsp sliced green onion on top of the tenders.

Finish and Roll

Drizzle remaining ranch mixture over the tenders if desired. Squeeze 1/2 tsp lemon juice over the vegetables and season with 1/8 tsp salt and a pinch of black pepper. Fold the sides of the tortilla up and roll it around the stack anchored on the sourdough slice so the sourdough becomes the bottom 'shelf' of the wrap. If needed, secure with one toothpick and trim any excess tortilla.

Optional Grill

Heat a dry skillet over medium and place the assembled wrap seam-side down. Press gently and grill 1–2 minutes per side until the tortilla has light grill marks and cheese begins to melt.

Serve

Slice the wrap in half on the diagonal. Serve immediately with extra ranch or blue cheese on the side and additional hot sauce if desired.

Taste a small piece of the finished wrap and adjust seasoning: add a tiny pinch of additional salt or a grind of black pepper if desired.