Nashville Chicken Wrap Recipe
Crispy chicken with Nashville sauce, lettuce, coleslaw, pickles & ranch dressing
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Ingredients
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Chicken
Nashville Sauce
Wrap Assembly
Method
Prepare Chicken
- 1
Marinate Chicken
In a bowl, combine buttermilk, eggs, salt, black pepper, cayenne pepper, paprika, and garlic powder. Whisk until well combined. Add chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 1 hour or overnight for best results.
- 2
Coat Chicken
In a shallow dish, mix flour, cayenne pepper, paprika, garlic powder, salt, and black pepper. Remove chicken from the marinade and dip each piece into the flour mixture, coating evenly.
- 3
Fry Chicken
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add chicken breasts and fry until golden brown and cooked through, about 5-7 minutes per side. Remove from skillet and place on paper towels to drain excess oil.
Make Nashville Sauce
- 4
Combine Ingredients
In a small bowl, mix together cayenne pepper, paprika, brown sugar, garlic powder, onion powder, and salt. Stir in vegetable oil and hot sauce until well combined.
- 5
Coat Fried Chicken
Brush the Nashville sauce generously over the fried chicken while still hot, ensuring an even coating on both sides.
Assemble Wrap
- 6
Prepare Tortilla
Lay a flour tortilla flat on a clean surface.
- 7
Add Fillings
Place a portion of lettuce leaves, coleslaw mix, fried chicken coated in Nashville sauce, pickles, and drizzle ranch dressing over the top.
- 8
Wrap It Up
Fold the sides of the tortilla over the filling, then roll from the bottom up to create a wrap. Slice in half to serve.
