Buffalo Chicken Wrap Recipe

Prepare dredging station

In a shallow bowl combine the flour, cornstarch, garlic powder, onion powder, paprika, salt and black pepper. In a second shallow bowl whisk the eggs until smooth.

Coat the tenders

Pat chicken tenders dry with paper towels. Working in batches, dip each tender into the egg, letting excess drip off, then press into the flour mixture to coat evenly. Set coated tenders on a wire rack or plate.

Heat oil

Pour oil into a large skillet to a depth of about 1/4 inch (or enough to shallow fry) and heat over medium-high until shimmering and a small piece of bread sizzles (about 350°F/175°C).

Fry the tenders

Fry tenders in a single layer (do not overcrowd) about 3–4 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined plate or wire rack to drain.

Make buffalo sauce and toss

In a small saucepan or microwave-safe bowl melt the butter. Stir in the hot sauce and 1 tablespoon of water; taste and adjust (add more hot sauce for heat). Toss the hot fried tenders in the sauce until evenly coated. Keep warm.

In a bowl combine mayonnaise, sour cream, buttermilk, lemon juice, Worcestershire sauce, minced garlic, salt and pepper. Stir until smooth. Fold in the crumbled blue cheese, leaving some chunks for texture. Taste and adjust seasoning or thin with a little more buttermilk if desired. Chill until ready to serve.

Warm tortillas

Warm tortillas briefly in a dry skillet over medium heat 15–20 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds so they are pliable.

Build the wrap

Lay a warmed tortilla flat. In the center place about 1/4 cup shredded lettuce, 2–3 slices of tomato, a tablespoon of sliced red onion, then 2–3 buffalo tenders (depending on size). Sprinkle about 1/4 cup shredded monterey jack cheese over the tenders.

Finish and fold

Drizzle 1–2 tablespoons of blue cheese dressing over the filling (reserve remaining dressing for the side). Fold the bottom edge up over the filling, then fold both sides in and roll tightly to form a wrap. If desired, brush lightly with melted butter and toast in a skillet for 1–2 minutes per side to seal and warm the cheese.

Serve

Slice each wrap in half on the bias. Serve immediately with a ramekin of blue cheese dressing on the side and optional chopped parsley or extra hot sauce.