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Buffalo Chicken Strip Wrap Recipe

American · Main course · 30 min total

Crispy chicken strips tossed in spicy buffalo sauce, wrapped in a warm tortilla with cool ranch dressing, lettuce, and tomato for a satisfying handheld meal.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips
• 1/2 cup all-purpose flour
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup buffalo hot sauce (e.g., Frank's RedHot)
• 2 tablespoons unsalted butter, melted
• 4 large flour tortillas (10-inch)
• 1/2 cup ranch dressing
• 2 cups shredded lettuce
• 1 large tomato, diced

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a shallow bowl, mix flour, garlic powder, paprika, salt, and pepper. Place beaten eggs in another bowl, and panko in a third bowl.
3. Dredge each chicken strip in flour mixture, then dip in egg, and coat with panko. Place on prepared baking sheet.
4. Bake for 12-15 minutes, flipping halfway, until golden and cooked through (internal temp 165°F).
5. In a large bowl, whisk together buffalo hot sauce and melted butter. Add baked chicken strips and toss to coat.
6. Warm tortillas in a dry skillet or microwave. Spread about 2 tablespoons ranch dressing down the center of each tortilla.
7. Divide lettuce, tomato, and buffalo chicken strips among tortillas. Fold in sides, then roll up tightly from the bottom.
8. Cut wraps in half diagonally and serve immediately.

Tips

• For extra crispiness, use an air fryer at 375°F for 10-12 minutes.
• Substitute blue cheese dressing for ranch if preferred.
• Store leftover chicken strips separately and assemble wraps just before serving to prevent sogginess.

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