Buffalo Chicken Wrap Recipe

Prep chicken

Trim any fat from the chicken breasts and cut into 1/2- to 3/4-inch bite-size pieces. Pat pieces dry with paper towels.

Marinate briefly

Place chicken pieces in a bowl and pour 1/2 cup buttermilk over them. Toss to coat and let sit 10 minutes at room temperature (or refrigerate up to 1 hour).

Make dredge

In a shallow bowl or dish, whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch, paprika, garlic powder, onion powder, 1 tsp salt and 1/2 tsp black pepper until evenly combined.

Coat chicken

Working in batches, remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to adhere. Place coated pieces on a wire rack while heating oil.

Fry

Heat about 1 cup vegetable oil in a heavy skillet over medium-high heat until it reaches 350°F (or a piece of bread browns in 45–60 seconds). Fry chicken in batches without overcrowding, 3–4 minutes per side, until golden brown and cooked through (internal temp 165°F). Transfer to a paper-towel-lined plate or wire rack to drain.

Drain and chop

If pieces are larger than bite-size after frying, chop into smaller pieces. Keep warm while preparing sauce.

In a small saucepan over low heat, combine 1/2 cup hot sauce and 2 tablespoons butter. Stir until butter is melted and sauce is smooth. Whisk in 1 teaspoon honey, 1/2 teaspoon white vinegar, 1/4 teaspoon Worcestershire sauce and 1/8 teaspoon salt. Taste and adjust for heat or tang; keep warm but do not boil.

Toss chicken in sauce: Place drained fried chicken in a medium bowl. Pour the warm buffalo sauce over the chicken and toss gently until each piece is evenly coated. Reserve a tablespoon or two of sauce for drizzling if desired.

Prepare produce: Rinse and dry lettuce, shred or chop to yield 2 cups. Thinly slice the tomato and season lightly with 1/8 tsp salt and 1/8 tsp black pepper. If using lemon juice, toss tomato slices with the 1/2 tsp lemon juice for brightness.

Warm tortillas: Briefly warm each flour tortilla in a dry skillet over medium heat, about 10–15 seconds per side, or wrap in a damp paper towel and microwave 15 seconds. Warming makes them more pliable for wrapping.

Assemble wraps: Lay a warmed tortilla flat. Spread about 2 tablespoons ranch or bleu cheese dressing down the center. Place about 1/2 cup shredded lettuce, 2–3 tomato slices, and 1/4 cup crumbled bleu cheese on top. Spoon 1/2 cup of the buffalo-coated crispy chicken onto the center (adjust to fill but not overstuff). Drizzle a little reserved buffalo sauce over the chicken if desired.

Fold and serve: Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly to form a wrap. Repeat with remaining tortillas and ingredients. Cut each wrap in half on the bias and serve immediately with extra dressing and buffalo sauce on the side.