Buffalo Bleu Wrap Recipe

Prep chicken

Trim chicken breasts and slice each into 3–4 long strips about 1–1.5 inches thick (aim for one large strip per wrap). Pat strips dry with paper towels.

Set up dredging stations

In a shallow bowl, whisk together eggs and buttermilk. In a second shallow bowl, combine flour, cornstarch, salt, pepper, garlic powder and paprika. In a third bowl, place panko breadcrumbs.

Coat chicken

Working one at a time, dredge a chicken strip in the flour mixture, dip into the egg-buttermilk mixture, then press into panko to fully coat. Shake off excess.

Fry chicken

Pour oil into a large skillet to a depth of about 1/4 inch and heat over medium-high until it registers 350°F (175°C) or a small breadcrumb sizzles immediately on contact. Fry chicken strips in batches 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a sheet pan to drain and keep warm.

In a small saucepan over low heat, combine hot sauce, butter, honey (if using) and Worcestershire sauce. Stir gently until butter is melted and sauce is smooth and glossy, about 2–3 minutes. Keep warm. Taste and adjust sweetness or heat to your preference.

Toss chicken in sauce: place the hot cooked chicken strips in a large bowl, pour most of the warm buffalo sauce over them and gently toss to coat evenly. Reserve 1–2 tablespoons of sauce for brushing on the wraps if desired.

Warm the tortillas: briefly warm each roasted tomato tortilla in a dry skillet over medium heat for 10–20 seconds per side or microwave wrapped in a damp paper towel for 10–15 seconds until pliable.

Layer lettuce and onion: place 2 large lettuce leaves in the center of each warmed tortilla. Distribute a few thin red onion slices on top of the lettuce.

Add chicken and toppings: place one large buffalo-coated pelican finger (or 1–2 smaller strips if you cut more) down the center of each tortilla. Sprinkle about 1/4 cup shredded cheddar-jack over the chicken, then scatter about 2 tablespoons crumbled bleu cheese and chopped bacon (about 1–2 slices' worth) across each wrap.

Finish and fold: drizzle a little reserved buffalo sauce and/or blue cheese dressing over the fillings if desired, and season lightly with freshly ground black pepper. Fold the bottom edge up over the filling, then fold in both sides and roll tightly to form a wrap. Repeat for remaining tortillas.

Optional crisp finish: to give the wrap a slight crisp, place seam-side down in a hot dry skillet and press gently for 1–2 minutes per side until golden and sealed.

Serve: cut each wrap in half on the bias and serve immediately with extra blue cheese dressing and remaining buffalo sauce on the side.

Garnish each plate with a small ramekin of blue cheese dressing and an extra drizzle of buffalo sauce. Serve hot.