Buffalo Wrap Recipe

Prep chicken

Slice the chicken breasts into 4 evenly sized strips (about 4–5 oz each). Pat dry with paper towels. Place the strips in a bowl.

Marinate

Pour 1 cup buttermilk and 1 tablespoon hot sauce over the chicken strips. Stir to coat, cover, and refrigerate for at least 30 minutes (up to 4 hours) to tenderize and flavor.

Make dredge

In a shallow dish combine 1 cup all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix thoroughly.

Dredge chicken

Remove chicken from the marinade, letting excess drip off. One piece at a time, press the chicken firmly into the flour mixture to coat completely. Shake off excess and set on a wire rack for a few minutes to let coating adhere.

Heat oil

Pour about 1 to 1 1/2 inches of vegetable oil (approx. 2 cups) into a heavy skillet or Dutch oven. Heat over medium-high until the oil reaches 350°F (175°C) or until a pinch of flour sizzles and browns slowly.

Fry chicken

Fry the chicken strips in batches (do not overcrowd) for 4–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C). Drain cooked strips on a paper towel–lined plate or wire rack.

Make sauce

In a small saucepan over low heat, melt 3 tablespoons unsalted butter. Add 1/2 cup hot sauce, 1 teaspoon honey and 1/2 teaspoon white vinegar. Whisk continuously until smooth and slightly emulsified, about 1–2 minutes. Season with 1/8 teaspoon salt to taste and remove from heat.

Toss chicken

Place the hot fried chicken strips in a bowl. Pour the warm buffalo sauce over them and toss gently until each strip is evenly coated. Keep warm.

Prepare tortillas and lettuce

Warm the 4 large flour tortillas briefly in a dry skillet or microwave (10–15 seconds) until pliable. Chop or shred enough lettuce to measure 2 cups and spread out on a clean work surface.

Assemble

Place one warmed tortilla on the work surface. Spread about 2 tablespoons of ranch dressing in the center of the tortilla. Add a handful (~1/2 cup) of shredded lettuce, sprinkle 1/4 cup shredded cheddar-jack cheese, then place one to two buffalo chicken strips (depending on size) on top.

Fold

Fold the bottom edge up over the filling, then fold the sides in and roll tightly to form a wrap. Repeat with remaining tortillas and fillings.

Optional finish & serve

If desired, toast the assembled wraps in a dry skillet over medium heat 1–2 minutes per side to seal and add light crispness. Slice each wrap in half and serve immediately with extra ranch or buffalo sauce on the side.