Buffalo Chicken Wrap Recipe

Warm tortillas

Wrap the 4 flour tortillas in foil and warm in a 350°F (175°C) oven for 5–8 minutes or heat each tortilla 20 seconds per side in a dry skillet over medium heat until pliable. Keep warm wrapped in a clean towel.

Prepare chicken

Slice the chicken breasts horizontally to make 4 thinner cutlets (about 1/2-inch thick) or pound to even thickness. Pat dry with paper towels.

Set up breading station

In one shallow bowl combine the 3 tbs flour, 1/2 tsp garlic powder, 1/2 tsp black pepper and a pinch of salt. In a second bowl whisk the egg and 3 tbs buttermilk. In a third bowl combine 3 tbs fine breadcrumbs and 2 tbs panko (if using).

Bread the chicken

Season chicken lightly with 1 tsp salt. Dredge each cutlet first in the flour mixture, then dip into the egg mixture, letting excess drip off, then press into the breadcrumbs to coat evenly.

Cook the chicken

Heat 3–4 tbs vegetable oil in a large skillet over medium-high heat. When shimmering, add breaded cutlets (do not overcrowd) and cook 3–4 minutes per side until golden brown and an instant-read thermometer reads 165°F (74°C). If using oven method: place breaded cutlets on a parchment-lined sheet, drizzle or spray lightly with oil, bake at 425°F (220°C) for 12–15 minutes flipping once.

Toss in buffalo sauce

While chicken finishes, in a small saucepan combine 1/2 cup hot buffalo sauce and 1 tbs unsalted butter over low heat until butter melts and sauce is warm. Transfer cooked chicken to a bowl, pour the warm sauce over and toss gently to coat each piece evenly.

Prepare vegetables

Shred 2 cups romaine lettuce, slice the tomato thinly and slice 1/4 red onion if using. Toss lettuce and tomato slices with 1/8 tsp salt, 1/8 tsp black pepper and 1/2 tsp lemon juice (optional) to season lightly.

Portion toppings

Measure out 1/4 cup blue cheese crumbles or shredded cheddar if using, and have the 1/2 cup ranch or blue cheese dressing ready.

Lay a warmed tortilla flat. Place about 1/2 cup shredded lettuce in the center, add 2–3 slices of tomato and a few onion rings if using. Cut sauced chicken cutlets into strips and place 2–3 strips on top of the vegetables.

Drizzle about 2 tbs ranch or blue cheese dressing over the chicken, sprinkle with 1–8 cup cheese crumbles (if using). Fold the bottom edge of the tortilla up over the filling, fold in the sides, then roll tightly to form a wrap. Repeat for remaining wraps.

Optional: For a warm, sealed finish, place assembled wraps seam-side down in a skillet over medium heat and press gently for 1–2 minutes per side until lightly golden. Slice each wrap in half on the diagonal and serve immediately with extra dressing on the side.