Buffalo Chicken Wrap Recipe

Marinate

Place chicken tenders in a bowl and pour buttermilk over them. Cover and refrigerate for 20–30 minutes (or up to 2 hours) to tenderize and help breading adhere.

Prepare Breading

In a shallow dish, whisk together flour, cornstarch, smoked paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Dredge Chicken

Remove chicken from buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing to coat thoroughly. Shake off excess and set on a wire rack while heating oil.

Heat Oil

Pour 2 cups vegetable oil into a heavy skillet or pot to a depth of about 1 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small breadcrumb dropped in sizzles and browns in ~45 seconds.

Fry

Fry chicken in batches (do not overcrowd) for 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if making in batches.

In a small saucepan over low heat, melt butter. Add hot sauce, honey, Worcestershire and minced garlic. Whisk and warm gently until glossy and combined (1–2 minutes). Do not boil. Taste and adjust: more honey for sweetness or more hot sauce for heat.

Place fried chicken tenders in a large bowl. Pour the warm buffalo sauce over the tenders and toss gently until every piece is evenly coated.

Warm tortillas for pliability: wrap stack in a damp paper towel and microwave 20–25 seconds, or warm individually in a dry skillet 10–15 seconds per side.

Lay one warm tortilla flat. Spread about 2 tablespoons of bleu cheese dressing down the center (adjust to taste).

Place about 3–4 pieces of buffalo-coated chicken tenders lengthwise down the tortilla, leaving about 2 inches of space at each end for folding.

Top chicken with a handful (about 1/2 cup) shredded lettuce, 3–4 tomato slices, and a sprinkle (about 2 tablespoons) of crumbled bleu cheese. Season tomato and lettuce lightly with 1/8 tsp salt and a pinch of black pepper if desired.

Fold the sides of the tortilla in toward the center, then roll tightly from the bottom up to form a secure wrap. If desired, cut in half on a bias and secure with a toothpick.

Serve immediately with extra bleu cheese dressing and celery sticks on the side if desired.