Description
A flavorful recipe for buffalo chicken wraps featuring crispy baked chicken tenders coated in a less spicy buffalo sauce, served with fresh romaine, blue cheese, and crunchy vegetables, all wrapped in flour tortillas. Perfect for a quick and satisfying meal with optional homemade ranch dressing.
Ingredients
Scale
Chicken Tenders
- Cooking spray
- 1 lb chicken tenders
- 1 cup flour
- 2 eggs
- 2 cups panko breadcrumbs
To Serve
- 4 flour tortillas
- 1/2 head romaine lettuce, chopped
- 1/2 cup blue cheese or feta cheese, crumbled
- 1 carrot, grated or cut into matchsticks
- 1 stalk celery, thinly sliced
- 1/2 small red onion, thinly sliced
- Carrots, celery & ranch dip (optional sides)
Less Spicy Buffalo Sauce
- 3/4 cup buffalo sauce
- 1/4 cup BBQ sauce
- 1 tbsp butter
Optional Homemade Ranch
- 1/2 cup sour cream
- 1 tbsp lemon juice
- 1 tbsp water
- 1 tsp dried dill
- 1 tsp dehydrated onion flakes
- 1 tsp dried parsley
- 1 tsp garlic powder
- Salt & pepper to taste
Instructions
- Preheat and Prepare: Preheat the oven to 450 F. Coat a wire rack placed over a parchment-lined baking sheet with cooking spray to prevent sticking.
- Bread the Chicken: Place flour in one bowl, whisk eggs in a second bowl, and add panko breadcrumbs to a third bowl. Dip each chicken tender first in the flour, then coat in egg, and finally coat with panko breadcrumbs using a fork for easier handling. Place the breaded tenders on the greased wire rack, spray them lightly with cooking spray, and season with salt.
- Bake Chicken Tenders: Bake the tenders in the preheated oven for 15 minutes until crispy and cooked through.
- Prepare Buffalo Sauce: In a microwave-safe covered bowl, melt the butter by microwaving for 30 seconds. Stir in the buffalo and BBQ sauces, then microwave for another 30 seconds covered. For a spicier option, microwave buffalo sauce alone for 1 minute and skip adding BBQ sauce.
- Make Ranch Dressing: If desired, prepare the homemade ranch by mixing sour cream, lemon juice, water, dried dill, dehydrated onion flakes, dried parsley, garlic powder, salt, and pepper in a small bowl. Alternatively, use store-bought ranch to save time.
- Toss Chicken in Sauce: Remove the baked chicken tenders from the oven and toss them thoroughly in the less spicy buffalo sauce mixture to coat evenly.
- Assemble Wraps: Lay out the flour tortillas and evenly distribute chopped romaine lettuce, two buffalo chicken tenders, blue cheese, carrot, celery, and red onion on each. Carefully tuck in the sides of the tortilla, push the contents toward you, and roll away from you to form a neat wrap without overfilling.
- Serve and Store: Serve the wraps with extra carrots, celery, and ranch dip on the side as desired. Wraps can be stored in the refrigerator for up to 2 days, but for best freshness, keep components separate and assemble just before eating to avoid sogginess.
Notes
- You can cook the chicken in a crockpot as an alternative method.
- If you prefer, fry the breaded chicken tenders in a skillet for 1–2 minutes per side for a toasted finish.
- Leftover buffalo chicken works great for loaded fries, burrito bowls, or salads.
- Store chicken and toppings separately for up to 5 days and assemble before serving. The wraps can be eaten cold or you can reheat the tenders in the oven.
